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Almond-Crusted Chicken

Recipe photo courtesy of RICHARD GERHARD JUNG

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.

Source: Martha Stewart Living, April 2001
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114
  • taraadamykgma
    15 JUN, 2017
    Tasty. Didn't look like the picture.
    Reply
  • chefnd3
    18 MAR, 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!!
    Reply
  • Romabana
    7 NOV, 2013
    LOVE IT! Made this for dinner tonight. Easy, fast, and delicious!!!!
    Reply
  • ChefTBaks
    18 AUG, 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).
    Reply
  • Fabulicious
    26 JUN, 2008
    It's an easy recipe. I might skip the oven next time too.
    Reply
  • LizzyBenedict33
    23 APR, 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.
    Reply
  • gissie
    23 JAN, 2008
    verry good , thanks for the recipi
    Reply

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