Almond chicken is my favorite dish at my favorite restaurant, Bistro19 – it was one of the entrees at my bridal shower, and I have to stop myself from ordering it at least once a week. And even more so now…because I’m trying very hard to get serious about my health this year. Specifically, I’m trying to lose weight, something I have tried and failed at more times than I can count. I don’t think I’ve mentioned this before on this blog, but I have Crohn’s Disease, PCOS, and suffer from a few other chronic health issues as well. It makes eating healthy, working out, and maintaining an appropriate weight even more challenging than usual; but losing weight will also help me feel better generally. So there will be no more creamy, brie-cheesy, almond chicken in my future anytime soon.
Or will there be? 🙂
I joined a wellness program for the next six months to help me start on the right track. As part of this program, I have access to a lot of (so far) great recipes. And what do you know, they have a recipe for almond crusted chicken! Russ is thankfully supporting me, so we picked dinner recipes we could share and both enjoy. Our biggest challenge is portion control; we just eat way too much meat in a meal. The below recipe was for one serving (4 ounces) of chicken. I have doubled it here so Russ and I could both eat the same meal for dinner by simply sharing a single breast.
Honestly? This almond chicken was so flavorful, and by cutting it into strips, it didn’t seem like we ate less food. I paired it with a ton of veggies and a side salad, and we are both stuffed right now. The calorie count on this chicken (according to my app) is 300 calories, with most of it coming from the chicken and almonds. It fits well into my 1200 calories/day plan. My fave restaurant smothers their almond chicken with a creamy sauce, and I barely missed it because this version was so flavorful.
I’m doing good so far with watching what I eat and getting to the gym, and I can only hope I stay on track. If nothing else, I will simply eat this every night for dinner for the rest of my life. 🙂
ALMOND CRUSTED CHICKEN RECIPE
Please see below to view a printable version of the recipe. Happy cooking!
ALMOND CRUSTED CHICKEN RECIPE
- 1 large, boneless chicken breast (8 ounces) or chicken breast tenders, pre-sliced
- 4 tablespoons almonds
- 4 tablespoons panko breadcrumbs
- 1 tablespoon butter
- 1/2 shallot
- 1 egg
- 1 teaspoon dijon mustard
- 1/2 teaspoon thyme
- cayenne pepper (to taste)
- black pepper (to taste)
- kosher salt
- spritz of lemon juice
- Baking sheet with a rack or a broiler pan, sprayed with cooking spray
- Preheat oven to 350 degrees.
- Mince the shallot. Heat the butter in a skillet, and then add the shallot and a pinch of salt. Cook for several minutes over medium-low heat until soft and translucent.
- While the shallot is still cooking, process the almonds into a fine coating using a food processor. Add to a shallow bowl, and then add the panko breadcrumbs.
- Once the shallots are done, add the panko/almond mixture to the skillet. Cook on low until browned and nutty-smelling, about 7-8 minutes. Stir and turn frequently so the mixture browns all over.
- Once browned, place mixture back in shallow bowl. Add cayenne pepper (to taste) and thyme. Mix well.
- In another bowl, beat the egg with the dijon mustard. Add black pepper if you wish.
- Rinse your chicken breast, pat dry, and add a hint of salt and pepper. If not sliced already, pound chicken thin between wax paper. Then slice into four tenders.
- Dip each tender into the egg, then dredge each side in the breadcrumb mixture, pressing lightly so the nuts and breadcrumbs stick to the chicken.
- Spray broiler pan with nonstick cooking spray. Place each chicken tender on the broiler pan, then lightly add a few drops of lemon juice to the top of each tender.
- Bake on 350 degrees for 25-30 minutes, or until chicken is cooked through.
Enjoy! And if you have similar healthy recipes, I would love to see them. Take care and Happy New Year!