Almond Panko Chicken

Servings servings

Calories 593kcal

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

US Customary - Metric

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