Almond-Crusted Chicken


Chicken breasts with a crunchy breadcrumb-and-almond-sliver coating are a light and satisfying springtime entree. Serve them with Orzo with Peas and Mint and Romaine Salad with Prosciutto Crisps.


  • ¾ cup dry bread crumbs

  • Coarse salt and freshly ground pepper

  • 2 large eggs

  • 2 teaspoons water

  • 2 whole boneless skinless chicken breasts (1 ½ to 2 pounds), split

  • 1 ½ cups sliced almonds, broken into pieces

  • 2 tablespoons unsalted butter

  • 2 tablespoons canola oil


  1. Preheat oven to 400 degrees. In a medium bowl, season bread crumbs with salt and pepper. Place eggs in a small bowl with 2 teaspoons water, and beat lightly. Dip chicken in egg, wiping away excess with your fingers, and dip in bread-crumb mixture. Dredge until lightly coated. Dip in egg again, and coat thoroughly with almonds.

  2. Heat butter and oil in a 12-inch ovenproof skillet over medium heat. Saute chicken until nicely browned, about 3 minutes, and turn over. Cook 1 minute more; then transfer pan to oven, and bake until chicken is cooked through, about 10 minutes.

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