Ingredients
- 2 medium Chicken breast boneless skinless butterflied see notes
- 1 cup Sliced almonds
- 3/4 cup Seasoned Panko bread crumbs
- 1/2 cup All-purpose flour
- 2 Eggs beaten
- 1/4 cup Canola oil
- Fresh parsley garnish
Romesco Sauce
- 1/4 cup Roasted red peppers drained
- 2 tbsp Sliced almonds
- 2 tbsp Sun dried tomatoes
- 2 cloves Garlic
- 1 tbsp Red wine vinegar
- 1 tsp Smoked paprika
- 2 tbsp Extra-virgin olive oil
Instructions
- Preheat oven to 350°F (204°C). Line a large baking sheet with a silicone baking mat/parchment paper. Set aside.
- For the chicken: Mix the almonds and breadcrumbs in a shallow bowl. Coat each piece of chicken with the flour, then coat both sides with the egg, then coat well with the almond/breadrumb mixture. Press the mixture onto the chicken to pack it on tightly.
- Heat the canola oil in a large saute pan or skillet on medium heat. Once hot, fry the chicken on both sides to golden brown. (Be careful and gentle so the breading doesnt all fall off).
- Then place on the baking sheet and cook to an internal temperature of 160 degrees using a thermometer, about 6 to 10 minutes.
- In the meantime, place all of the ingredients for the sauce in a blender or food processor. Blend until thick and smooth. Taste and adjust any of the ingredients as needed, blend in a teaspoon of water at a time to smooth out if needed. Season with salt and pepper to taste.
- Serve the sauce with the chicken and bread. Garnish with parsley.
Notes
Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half.
Nutrition
Calories: 593kcal | Carbohydrates: 31g | Protein: 26g | Fat: 42g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 337mg | Potassium: 624mg | Fiber: 6g | Sugar: 3g | Vitamin A: 450IU | Vitamin C: 6mg | Calcium: 150mg | Iron: 4mg
Almond Panko Chicken
Ingredients
- 2 medium Chicken breast boneless skinless butterflied see notes
- 1 cup Sliced almonds
- 3/4 cup Seasoned Panko bread crumbs
- 1/2 cup All-purpose flour
- 2 Eggs beaten
- 1/4 cup Canola oil
- Fresh parsley garnish
Romesco Sauce
- 1/4 cup Roasted red peppers drained
- 2 tbsp Sliced almonds
- 2 tbsp Sun dried tomatoes
- 2 cloves Garlic
- 1 tbsp Red wine vinegar
- 1 tsp Smoked paprika
- 2 tbsp Extra-virgin olive oil
Instructions
- Preheat oven to 350°F (204°C). Line a large baking sheet with a silicone baking mat/parchment paper. Set aside.
- For the chicken: Mix the almonds and breadcrumbs in a shallow bowl. Coat each piece of chicken with the flour, then coat both sides with the egg, then coat well with the almond/breadrumb mixture. Press the mixture onto the chicken to pack it on tightly.
- Heat the canola oil in a large saute pan or skillet on medium heat. Once hot, fry the chicken on both sides to golden brown. (Be careful and gentle so the breading doesnt all fall off).
- Then place on the baking sheet and cook to an internal temperature of 160 degrees using a thermometer, about 6 to 10 minutes.
- In the meantime, place all of the ingredients for the sauce in a blender or food processor. Blend until thick and smooth. Taste and adjust any of the ingredients as needed, blend in a teaspoon of water at a time to smooth out if needed. Season with salt and pepper to taste.
- Serve the sauce with the chicken and bread. Garnish with parsley.
Notes
Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half.
Nutrition
Calories: 593kcalCarbohydrates: 31gProtein: 26gFat: 42gSaturated Fat: 5gTrans Fat: 1gCholesterol: 118mgSodium: 337mgPotassium: 624mgFiber: 6gSugar: 3gVitamin A: 450IUVitamin C: 6mgCalcium: 150mgIron: 4mg
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