Almond-Crusted Chicken

114 Ratings
  • 5 24
  • 4 17
  • 3 42
  • 2 21
  • 1 10

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.

Martha Stewart Living, April 2001

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Read the full recipe after the video.

Recipe Summary test

Servings:
4
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Ingredients

Directions

  • 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.

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  • 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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Reviews (7)

114 Ratings
  • 5 24
  • 4 17
  • 3 42
  • 2 21
  • 1 10
Martha Stewart Member
06/15/2017
Tasty. Didn't look like the picture.
Martha Stewart Member
03/18/2014
Delish! Just be careful the chicken might not cook through at 10 min in the oven. Had to cook mine for a further 10, maybe it wasn't as thin as the chicken used for the recipe? Otherwise, enjoy!!
Martha Stewart Member
11/07/2013
LOVE IT! Made this for dinner tonight. Easy, fast, and delicious!!!!
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Martha Stewart Member
08/18/2009
Easy and enjoyable. Whenever a recipe calls for chicken breasts, I use skinless thighs instead. Juicier (in case the recipe dries out the chicken).
Martha Stewart Member
06/26/2008
It's an easy recipe. I might skip the oven next time too.
Martha Stewart Member
04/23/2008
I tried this last night and it was fantastic. I used chicken tenders (or just cut the breasts into strips so they are smaller) and since they were smaller they cooked faster and were done only in the pan, so I skipped the oven all together. They turned out moist and super flavorful.
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Martha Stewart Member
01/23/2008
verry good , thanks for the recipi
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