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Almond Crusted Chicken and Balsamic Glaze Brussel Sprouts

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I told everyone today that I was making this for dinner. I figure I better get this recipe and photos up so that you all can try this sometime this week. We were sitting around the dinner table last night and I asked them what they wanted for dinner Monday night. They said, “Almond Crusted Chicken.” They all agreed that it is their favorite of my chicken recipes. Caribbean Chicken came in second and Chicken Diabla was a close third. I have more, but they are their favorites, and they will request at least one of them each week.

We will start with the Almond Crusted Chicken

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The first thing you need is Boneless Skinless Chicken Breast. I brine my chicken in 4 cups of water and 1/4 cup Kosher Salt for at least 1 hour. Then you rinse the chicken in cold water and pat dry. I lay my chicken out on a cutting board and pound flat (for even cooking).

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This is my meat pounder. I broke the plastic handled one, so my husband bought me one that I couldn’t break. The following are the ingredients you need to do the coating.

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6 Boneless, skinless Chicken Breasts, Brine in salt water (no sugar) before preparing
(thoroughly pat chicken dry with paper towels)

5 oz Almonds, ground

1/2 Cup Bread Crumbs

½ tsp. Salt

1/4 tsp Pepper

3 Egg Whites

~ 1/2 cup flour (for dredging)

7 Tblspn Vegetable Oil

In a food processor, finely grind almonds. Combine almonds, bread crumbs, salt and pepper (set aside). Whip egg whites. Pat chicken dry with paper towels. Then dredge chicken in flour.

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Dip chicken into egg whites, then into almond mixture. Shake the excess off the chicken and place it on a wire rack that it is sitting over a cookie sheet.

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Place oil in a 12-inch skillet over medium high heat. Make sure that it is really hot. Cook the chicken in the hot oil for about 5 – 7 minutes on each side. Use a screen to catch the splattering grease.

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Remove the chicken from the pan and place on a wire rack over a cookie sheet.
Heat the lemon juice and wine in the same skillet over low heat, stirring to loosen almond mixture.

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I make more than one serving because the boys like this over their rice and chicken.

8 Tablespoons Lemon Juice
1 1/3 Cups White Wine

Heat the lemon juice and wine in the same skillet over low heat, stirring to loosen almond mixture.

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Once it is reduced, serve over chicken and rice.

Enjoy,

Michele