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
1/2 cup whole or sliced almonds
1 1/2 teaspoons dried oregano
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.