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Simply Delicious

Almond-Crusted Chicken

ChickenEasyDinner

Time: 20 minutes

Yield: 4 servings

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About

This is not your average baked chicken. Your average baked chicken isn’t as crunchy or delightfully savory as Almond-Crusted Chicken. Additionally, other baked chickens don’t have a sweet and smoky sauce that pairs wonderfully with the nutty flavor of the chicken crust. Almond-Crusted Chicken takes 20 minutes or less and serves up a juicy main course that will have you jumping for joy!

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Ingredients

  • For the almond-crusted chicken:
  • 2 (10-ounce) chicken breasts, boneless and skinless
  • 1/2 cup panko breadcrumbs
  • 1/3 cup sliced almonds, coarsely ground
  • 1 tablespoon fresh rosemary, chopped, or 1 teaspoon dried and crushed
  • salt, to taste
  • freshly ground black pepper, to taste
  • 8 teaspoons canola oil, divided
  • For the strawberry-balsamic sauce:
  • 1 teaspoon canola oil
  • 1/4 cup shallot, diced
  • 1/3 cup strawberry preserves
  • 3 tablespoons balsamic vinegar
  • 1/3 cup low-sodium chicken broth

Directions

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Generously spray a baking dish with nonstick cooking spray.

Step 3 -Slice the chicken breasts in half lengthwise to create 4 (1/2-inch-thick) breast pieces.

Step 4 -Combine the panko, the almonds, the rosemary, the salt, and the pepper in a plastic resealable bag.

Step 5 -Place one of the chicken pieces at a time into the bag and shake to coat well.

Step 6 -In a large nonstick skillet over medium heat, add 2 teaspoons of the canola oil.

Step 7 -Cook 2 of the coated chicken pieces at a time until they are golden-brown on the bottom, about 2 minutes.

Step 8 -Before flipping, add 2 teaspoons of the canola oil.

Step 9 -Flip and cook until golden-brown on the reverse side, about 2 minutes.

Step 10 -Repeat the cooking process with the remaining chicken pieces and 4 teaspoons of the canola oil.

Step 11 -Transfer all the chicken pieces to the prepared baking dish.

Step 12 -Bake until the chicken pieces are completely cooked through, reading 165 degrees F, about 10-15 minutes.

Step 13 -Preheat the remaining canola oil in a small saucepan over medium heat on the stovetop.

Step 14 -Once the oil is hot, saute the shallots until they are tender, about 3-4 minutes.

Step 15 -Add the preserves, the balsamic vinegar, the chicken broth, the salt, and the pepper, stirring to combine.

Step 16 -Bring the balsamic mixture to a boil and immediately reduce the heat to a simmer.

Step 17 -Allow the sauce to thicken, about 5-6 minutes.

Step 18 -Drizzle the sauce over the warm chicken pieces and serve immediately.

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