Crusted Chicken With Almonds And Sage Recipes

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ALMOND CRUSTED CHICKEN



Almond Crusted Chicken image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 9

1 cup unblanched almonds
1 1/2 teaspoons Spanish pimenton or paprika
2 large eggs whites
Kosher salt and freshly ground black pepper
4 boneless, skinless chicken breasts (about 6 ounces each)
4 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter, melted
1 tablespoon sherry vinegar
5 cups mesclun salad greens

Steps:

  • Finely chop the almonds in a mini-chopper or food processor. Transfer the nuts to a shallow dish and stir in the paprika. Lightly whisk the egg whites in another shallow dish. Pat the chicken dry and season both sides with salt and pepper. Dip each piece of chicken into the egg, letting the excess fall back into the dish. Then press both sides of the chicken into the nuts to coat. Place on a baking sheet, cover, and refrigerate for at least 20 minutes to set the crust.
  • Preheat the oven to 350 degrees F. Place rack on a baking sheet.
  • Heat a medium nonstick skillet over medium-low heat and add 1 tablespoon of the oil and the butter. Place the chicken smooth-side down in the pan and then raise the heat to medium-high. Cook turning once, until the nuts set and turn golden brown, about 3 to 4 minutes per side. Transfer meat to the prepared pan and bake until an instant-read thermometer inserted into the sides of the chicken registers 160 degrees F, about 20 minutes.
  • Whisk the vinegar, salt, and pepper to taste in a medium bowl. Gradually whisk in the remaining 3 tablespoons olive oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing. Add the salad greens and toss to coat evenly. Divide the salad evenly among 4 plates, top with the chicken and serve.

Nutrition Facts : Calories 567 calorie, SaturatedFat 6 grams, Carbohydrate 10 grams, Protein 46 grams

ALMOND CRUSTED CHICKEN



Almond Crusted Chicken image

From Williams Sonoma's Cooking Basics. It uses boneless skinless chicken breasts and is quite delicious. It's a great dish for company. I used a little more almonds and parmesan cheese for the coating - it depends on the size of your chicken breasts. I also prefer more shallot and a little more wine.

Provided by Recipe Reader

Categories     Chicken Breast

Time 23m

Yield 4 serving(s)

Number Of Ingredients 12

4 boneless skinless chicken breast halves, pounded thin
1 egg, beaten
salt and pepper
1/2 cup parmesan cheese, grated
1/2 cup sliced almonds, minced
6 tablespoons butter
3 tablespoons olive oil
1/4 cup flour
2 tablespoons shallots, chopped
4 tablespoons parsley, chopped
1/4 cup dry white wine
1 lemon, cut into wedges

Steps:

  • Season the chicken with salt and pepper.
  • Combine the parmesan cheese and almonds in a flat dish.
  • In a large frying pan, heat 2 tablespoons of butter with 3 tablespoons of olive oil.
  • Dip each chicken piece into flour, shaking off the excess, then dip it into the beaten egg, then into the parmesan & almonds.
  • Place chicken into hot pan and cook 2 minutes, until golden brown. Turn and cook 1-2 minutes on the other side.
  • Transfer to a warm plate.
  • Pour off excess oil from pan.
  • Add shallots and parsley to pan and sauté over medium heat. Add wine, then gradually whisk in the remaining butter.
  • Season with salt and pepper and spoon over chicken breasts. Squeeze a little lemon juice over each breast.

CRUSTED CHICKEN WITH ALMONDS AND SAGE



Crusted Chicken with Almonds and Sage image

Provided by Mary

Categories     Main

Number Of Ingredients 6

6 bone-in chicken pieces, skin removed (2 breast, 2 legs, and 2 thighs)
Sea salt and black pepper
1 ¼ cups sliced almonds, crushed
1 ¼ cups panko bread crumbs
¼ cup chopped fresh sage
2 cups buttermilk

Steps:

  • Preheat oven to 425 F. Coat a wire rack with non-stick spray and set inside baking sheet.
  • Season all the chicken pieces with sea salt and black pepper.
  • Combine almonds, panko and sage in a dish. Place buttermilk in a separate dish.
  • Dip chicken pieces in buttermilk, roll in almond mixture to coat, and place on prepared rack.
  • Roast chicken until crisp and golden brown, about 50 minutes. Chicken is cooked when an instant read thermometer registers 165 F for white meat and 175 F for dark meat. Remove from oven and let rest 5 minutes before serving.

Nutrition Facts : Calories 580 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 80 milligrams cholesterol, Fat 37 grams fat, Fiber 5 grams fiber, Protein 42 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 459 grams sodium, Sugar 6 grams sugar

SAGE & ALMOND CRUSTED CHICKEN



Sage & Almond Crusted Chicken image

Based off of a recipe from Cuisine at Home: http://www.cuisinerecipes.com/2012/01/12/sage-almond-crusted-chicken/2/

Provided by pansregnig

Categories     < 4 Hours

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 14

6 chicken pieces, bone-in skin removed (2 breasts, 2 legs, and 2 thighs)
black pepper
1 1/4 cups sliced almonds, crushed
1 1/4 cups panko breadcrumbs
1/4 cup fresh sage, chopped
2 cups buttermilk
1 cup low sodium chicken broth
1 cup skim milk
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 teaspoons fresh thyme, chopped
1/2 teaspoon kosher salt
1/4 teaspoon white wine vinegar
1/8 teaspoon black pepper

Steps:

  • Preheat oven to 425°. Coat a wire rack with nonstick spray and set inside a baking sheet.
  • For the chicken, cut breast pieces in half; season pieces with pepper. Combine almonds, panko, and sage in a dish. Place buttermilk in a separate dish.
  • Dip chicken pieces in buttermilk, roll in almond mixture to coat, and place on prepared rack.
  • Roast chicken until crisp and golden brown, about 50 minutes. Chicken is cooked when an instant-read thermometer inserted into the thickest part registers 165° for white meat and 175° for dark meat. Remove from oven.
  • For the gravy, heat broth and milk in a saucepan over medium-low until simmering.
  • Melt butter in a medium saucepan over medium heat. Whisk in flour; cook until roux is a light tan color, about 2 minutes. Whisk in broth mixture until there are no lumps.
  • Stir in thyme, salt, vinegar, and pepper, and cook until the gravy thickens, 3-4 minutes.

Nutrition Facts : Calories 230.3, Fat 11.8, SaturatedFat 3.1, Cholesterol 10.7, Sodium 324.7, Carbohydrate 23.1, Fiber 3, Sugar 4.6, Protein 9.6

ALMOND CRUSTED CHICKEN TENDER SALAD



Almond Crusted Chicken Tender Salad image

From the Kikkoman website:www.yourteriyaki.com. Since it is from their website, they recommend the Kikkoman brand of marinade, bread crumbs and Orange-Teriyaki-Honey dressing. I say use your own favorite brand.

Provided by Bobtail

Categories     Chicken

Time 18m

Yield 4 serving(s)

Number Of Ingredients 15

1/4 cup teriyaki marinade, and sauce
1/4 cup olive oil
2 tablespoons honey
2 tablespoons vinegar
1 teaspoon freshly grated orange peel
1 lb chicken breast tenders
fresh ground black pepper
1 egg
1 tablespoon teriyaki marinade, and sauce
1/2 cup all-purpose flour
1/2 cup panko breadcrumbs
1/2 cup smoked almonds, finely chopped
2 -3 tablespoons vegetable oil
6 cups mixed baby greens
2 oranges, peeled and cut into segments

Steps:

  • Dressing preparation.
  • Whisk together teriyaki sauce, olive oil, honey, vinegar and orange peel.
  • Set aside.
  • Salad preparation.
  • Season chicken tenders with pepper.
  • Beat egg with the tablespoons of teriyaki sauce in shallow bowl until well blended.
  • Place flour in shallow dish.
  • Combine bread crumbs and almonds in another shallow dish.
  • Dust both sides of chicken with flour, then dip into egg mixture and finally coat with almond mixture.
  • In 12-inch skillet, heat 2 tbsp vegetable oil over medium-high heat.
  • Add chicken and cook 6 to 7 minutes, or until no longer pink in center, turning over once and adding more oil as needed.
  • Divide salad greens among 4 dinner plates. Arrange chicken and orange segments on greens. Serve with an orange-teriyaki-honey dressing (Kikkoman recommended).

Nutrition Facts : Calories 619.3, Fat 33, SaturatedFat 4.4, Cholesterol 118.7, Sodium 1053.9, Carbohydrate 45.1, Fiber 4.7, Sugar 19.5, Protein 37

ALMOND CRUSTED CHICKEN FINGERS



Almond Crusted Chicken Fingers image

Lovely crunchy almond chicken, serve with coleslaw and oven fries, for a nice summer supper. from the local newpaper.

Provided by Derf2440

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 cup skim milk
1 egg
1/2 cup all-purpose flour
1/4 cup ground almonds
3/4 teaspoon salt
2 boneless skinless chicken breasts
1 tablespoon vegetable oil

Steps:

  • Preheat oven to 400f degrees,.
  • Lightly grease a baking sheet.
  • In a shallow bowl, whisk milk and egg together.
  • Place half the flour in another bowl, in a separate bowl stir almonds with the remaining flour.
  • To each bowl, stir in 1/4 teaspoon salt.
  • Slice chicken into finger size strips.
  • Sprinkle both sides of chicken with salt and pepper.
  • Lightly coat chicken strips with flour, followed by milk mixture, then coat with almond mixture.
  • Heat oil in a large frying pan over medium high heat.
  • Add chicken, cook in two batches, adding more oil if necessary, until golden, about 1 to 2 minutes on each side.
  • Chicken will not be cooked through.
  • Transfer to baking sheet.
  • Bake in centre of preheated oven until cooked through, about 6 to 8 minutes.

ALMOND-CRUSTED CHICKEN



Almond-Crusted Chicken image

Chicken breasts with a crunchy breadcrumb-and-almond-sliver coating are a light and satisfying springtime entree. Serve them with Orzo with Peas and Mint and Romaine Salad with Prosciutto Crisps.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 8

3/4 cup dry bread crumbs
Coarse salt and freshly ground pepper
2 large eggs
2 teaspoons water
2 whole boneless skinless chicken breasts (1 1/2 to 2 pounds), split
1 1/2 cups sliced almonds, broken into pieces
2 tablespoons unsalted butter
2 tablespoons canola oil

Steps:

  • Preheat oven to 400 degrees. In a medium bowl, season bread crumbs with salt and pepper. Place eggs in a small bowl with 2 teaspoons water, and beat lightly. Dip chicken in egg, wiping away excess with your fingers, and dip in bread-crumb mixture. Dredge until lightly coated. Dip in egg again, and coat thoroughly with almonds.
  • Heat butter and oil in a 12-inch ovenproof skillet over medium heat. Saute chicken until nicely browned, about 3 minutes, and turn over. Cook 1 minute more; then transfer pan to oven, and bake until chicken is cooked through, about 10 minutes.

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