Recipe Background
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!
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!
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
- Preheat the oven to 350 degrees F.
- Generously spray a baking dish with nonstick cooking spray.
- Slice the chicken breasts in half lengthwise to create 4 (1/2-inch-thick) breast pieces.
- Combine the panko, the almonds, the rosemary, the salt, and the pepper in a plastic resealable bag.
- Place one of the chicken pieces at a time into the bag and shake to coat well.
- In a large nonstick skillet over medium heat, add 2 teaspoons of the canola oil.
- Cook 2 of the coated chicken pieces at a time until they are golden-brown on the bottom, about 2 minutes.
- Before flipping, add 2 teaspoons of the canola oil.
- Flip and cook until golden-brown on the reverse side, about 2 minutes.
- Repeat the cooking process with the remaining chicken pieces and 4 teaspoons of the canola oil.
- Transfer all the chicken pieces to the prepared baking dish.
- Bake until the chicken pieces are completely cooked through, reading 165 degrees F, about 10-15 minutes.
- Preheat the remaining canola oil in a small saucepan over medium heat on the stovetop.
- Once the oil is hot, saute the shallots until they are tender, about 3-4 minutes.
- Add the preserves, the balsamic vinegar, the chicken broth, the salt, and the pepper, stirring to combine.
- Bring the balsamic mixture to a boil and immediately reduce the heat to a simmer.
- Allow the sauce to thicken, about 5-6 minutes.
- Drizzle the sauce over the warm chicken pieces and serve immediately.
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