Almond Crusted Chicken Breasts



4 servings



1-1/2 cup sliced natural almonds, lightly toasted
2 whole chicken breasts, skinned, boned and cut in half
1/4 cup flour
1 egg beaten with
2 tsp. water
1/4 cup butter, melted
1 tsp. lemon juice
1-1/2 tsp. chopped fresh basil or
1/2 tsp. dried basil


With hands, lightly crush almonds into small pieces; reserve. Lightly flatten chicken breasts. Season with salt and pepper. Dredge chicken in flour. Pat off excess flour. Dip chicken in beaten egg. Press each chicken breast in almonds, covering chicken well.

Place on buttered baking sheet. Bake at 425°F for 10-15 minutes or until chicken is just firm and no longer pink in center, and almonds are golden. Meanwhile, combine butter, lemon juice and basil. Drizzle over cooked chicken breasts.

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1 Recipe Reviews


irishcook reviewed Almond Crusted Chicken Breasts on December 21, 2008

This is a simple dish and tastes great. I actually added some grated parmesan cheese and it worked well. Served with grilled aspargus -- and grilled sliced potatoes...umm umm! Thank you.