09/16/2010

Almond-Crusted Chicken

Whenever anything almond crusted is featured on a restaurant menu, I am sure to order it. It’s that amazingly buttery almond taste combined with the crunchy texture that does it for me time after time, after time, after time.

Reproducing the same experience at home, I was very pleased; more pleased than I’ve been at any restaurant. Many restos combine their almond coating with flour or bread crumbs, which I think takes away from the taste. I made it entirely with almond crumbs, lightly seasoned with oregano.

It was superb.

Almond-Crusted Chicken Recipe

4 servings

1/2 cup whole or sliced almonds
1 1/2 teaspoons dried oregano
1 lemon
4 boneless, skinless chicken breasts
Salt and pepper
3 tablespoons olive oil

Grind the almonds in a food processor. Mix them with oregano and place them in a shallow dish.

Squeeze the lemon on both sides of the chicken. Season both sides with salt and pepper. Dredge both sides of the chicken in the almond-oregano coating, pressing lightly.

Heat the olive oil over medium heat in a medium skillet. Cook the chicken until golden, 5 to 7 minutes per side.

Posted in 30-minute recipes, Chicken, Gluten-Free Dinners, Meat
16 comments » / Leave a Comment »
 

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16 Responses to “Almond-Crusted Chicken”

  1. 1

    ♥peachkins♥ — 09/17/2010 @ 1:42 am

    it looks perfect!

  2. 2

    Bridgett — 09/17/2010 @ 5:08 am

    I bet the oregano gave it just the right amount of flavor while the almonds really kicked up the texture and decadence of the chicken. Great recipe!

  3. 3

    Sonia (Nasi Lemak Lover) — 09/17/2010 @ 8:00 am

    this chicken look tempting!

  4. 4

    Bryan — 09/17/2010 @ 11:06 am

    So simple, Sounds so wonderful. I love the texture of nut crusts.

  5. 5

    We Are Not Martha — 09/17/2010 @ 3:24 pm

    I love this! It's quite simple, but I have a feeling it's PACKED with flavor!

    Sues

  6. 6

    Barbara — 09/17/2010 @ 6:29 pm

    Two of my favorite things…chicken and almonds.
    Really looks like a great recipe, Nisrine!

  7. 7

    Indie.Tea — 09/17/2010 @ 10:13 pm

    That sounds wonderful! Better than breading (and carbs) and I really like almonds too.

  8. 8

    Reeni — 09/17/2010 @ 11:48 pm

    So gorgeous! Crunchy and juicy and so delicious looking!

  9. 9

    Eliana — 09/17/2010 @ 11:50 pm

    Almond is one of my favorite nuts. It looks so nutty and delicious in this recipe. Love it!

  10. 10

    pierre — 09/18/2010 @ 8:55 am

    bravo nisrine une réussite tres gouteuse !! ça donne envie !!pierre

  11. 11

    Fimère — 09/19/2010 @ 12:21 pm

    je trouve ton idée est excellente remplacé la chapelure par les amandes ça doit être délicieuse à noter merci pour la recette
    bonne journée

  12. 12

    Kitchen Butterfly — 09/19/2010 @ 6:44 pm

    I love using almond meal, with dessicated coconut in place of breadcrumbs! This looks lovely – like the sound of the oregano

  13. 13

    Nadji — 09/19/2010 @ 8:49 pm

    J'ai aussi utilisé de la chapelure avec de la poudre d'amandes.
    Je suis d'accord avec toi : c'est excellent.
    Bonne soirée et à bientôt

  14. 14

    Caffettiera — 09/23/2010 @ 1:06 pm

    I'm in for almond crusts! it goes well with a lot of baked vegetables as well – I have tried it with asparagus, together with some parmesan.

  15. 15

    Oriane — 06/07/2012 @ 6:43 pm

    Bonsoir Nisrine,

    I’ve just prepared your Almond-Crusted chicken for dinner. It was delicious, what a nice flavor and so simple to prepare. I served this with carrots from the garden (steamed) and wild rice (with peas from the garden).

    Merci de cette bonne recette.

  16. 16

    Nisrine — 06/10/2012 @ 12:25 pm

    Wonderful, Oriane. Glad it worked for you.

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