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Almond-Crusted Chicken
American

Almond-Crusted Chicken

Toasted almond and panko crust with a garlic dressing to dip into. Quietly one of the best ways to cook a chicken breast.

Total
45 min
Prep
15 min
Cook
30 min
Serves
4
  • kid-friendly
  • comfort

Ingredients

For 4 servings

  • chicken breast20 oz
  • potatoes28 oz
  • carrot3 piece
  • zucchini1 piece
  • almonds8 tbsp
  • panko breadcrumbs8 tbsp
  • egg2 piece
  • mayonnaise4 tbsp
  • garlic4 clove
  • lemon1 piece
  • olive oil4 tbsp
  • salt1 tsp

You'll need

oven · sheet pan · skillet · bowl

Method

  1. Preheat oven to 425 F. Roast potatoes, carrot and zucchini in oil, 25 minutes.

    27 min · roast

  2. Chop almonds fine and mix with panko and salt.

    5 min · prep

  3. Dip chicken in beaten egg, then press into the almond mixture.

    5 min · prep

  4. Fry gently in oil, 5 minutes per side — almonds burn faster than crumbs.

    11 min · fry

  5. Stir grated garlic and lemon juice into the mayonnaise.

    3 min · prep

  6. Rest the chicken 3 minutes, then slice thick and serve with the dressing.

    3 min · rest

Serving suggestion

Keep the heat at medium — almonds catch and turn bitter well before panko would.

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