Almond Crusted Chicken In Strawberry Sauce Recipes
ALMOND CRUSTED CHICKEN WITH A STRAWBERRY BALSAMIC SAUCE
Almonds are loaded with good fats that keep you full longer and are bursting with vitamin E, an antioxidant that bolsters the immune system. The combination of the tender and crunchy almond crust combined with a savory strawberry sauce is definitely a winner! A subtle hint of balsamic vinegar adds a nice extra layer of flavor.
Provided by Cheese Please
Categories High Protein
Time 40m
Yield 4 pieces, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the over to 350. In a food processor, process almonds for 1-2 minutes to a chunky bread crumb consistency. Set aside.
- Lightly pound chicken breast into 1/2" - 1" pieces. The easiest way to do this is to cover the chicken breast with saran wrap using the smooth side of a kitchen mallet.
- Dip chicken into a bowl containing the egg white, followed by dipping the chicken into the almond mixture. Coat each chicken breast with almond crumbs on each side. Place is a glass baking dish. Bake chicken for 30-35 minutes.
- For the strawberry sauce, combine the strawberries, sugar, and balsamic in a food processor. Place strawberry mixture in a stove top pan and add chicken broth, cornstarch and rosemary. Bring to a low boil and then reduce heat. Simmer for 5 minutes.
- Top tender chicken breasts with the strawberry balsamic sauce and garnish with extra fresh rosemary. Bon Appetit!
Nutrition Facts : Calories 278.1, Fat 12.2, SaturatedFat 1.4, Cholesterol 75.5, Sodium 234, Carbohydrate 12.2, Fiber 2.7, Sugar 6.4, Protein 30
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- Preheat the over to 350. In a food processor, process almonds for 1-2 minutes to a bread crumb consistency. Pour into shallow dish or plate. Set aside.
- For the strawberry sauce, combine the strawberries, sugar, and balsamic in a food processor. Place strawberry mixture in a saucepan over medium heat. Whisk the cornstarch in 1/4 cup water to form a paste. Pour into sauce. Bring to a low boil and then reduce heat. Simmer for 5 minutes or until sauce has thickened. Add rosemary. Salt, and pepper if needed.
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- Cut through thickness of each chicken breast (as if butterflying - but rather cutting entirely through) to create to two portions (if each portion isn't about 1/2-inch thick then pound with a meat mallet until nearly that thickness).
- In a gallon size resealable bag combine panko bread crumbs, almonds, rosemary and season with salt and pepper to taste (about 1/2 tsp salt 1/4 tsp pepper). Working with one chicken breast at a time, place in resealable bag and shake to coat, while slightly pressing as needed to get crumbs to adhere.
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