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
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
Preheat oven to 425 F. Roast potatoes, carrot and zucchini in oil, 25 minutes.
27 min · roast
Chop almonds fine and mix with panko and salt.
5 min · prep
Dip chicken in beaten egg, then press into the almond mixture.
5 min · prep
Fry gently in oil, 5 minutes per side — almonds burn faster than crumbs.
11 min · fry
Stir grated garlic and lemon juice into the mayonnaise.
3 min · prep
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.