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home > recipes > meat > almond crusted sauteed chicken breast
from USA Almond Crusted Sauteed Chicken Breast                    *  Exported from  MasterCook Mac  *                   Almond Crusted Saut=E9ed Chicken Breast Recipe By     : Salad Days Serving Size  : 4    Preparation Time :0:00 Categories    : Salad Days   Amount  Measure       Ingredient -- Preparation Method --------  ------------  --------------------------------    4      4 oz          skinless boneless chicken breast    2      tablespoons   lemon juice -- fresh    2      tablespoons   dry white wine -- sauvignon blanc                         salt and pepper -- to taste    2      tablespoons   extra virgin olive oil -- plus 1 teaspoon    1      cup           almonds -- sliced Place the chicken breasts on a large platter or baking sheet with sides. Sprinkle both sides of the breasts with lemon juice and white wine, and season each side with salt and pepper. Place the breasts, one at a time, between two sheets of lightly oiled aluminum foil or parchment paper. Uniformly flatter each breast with a meat cleaver or the bottom of a heavy duty saut=E9 pan. Crush the almonds into 1/8' to 1/4' pieces. Coat both sides of each chicken breast with the crushed almonds, gently pressing them into the chicken so that they adhere. Heat 1 tablespoon of olive oil in each of two large nonstick saut=E9 pans over medium high heat, or do one pan at a time. When the oil is hot, place 2 chicken breasts in each pan and saute for 4 minutes until golden brown. Turn the breasts and continue to cook for an additional 3 minutes. Remove the breasts from the pan  and transfer them to a baking sheet lined with paper towels to drain for a few seconds. Place a chicken breast on each salad. Serve immediately NOTES : This is served with Pan Seared Yukon Gold Potatoes with Green Beans, Jicama, Red Onion Relish, and Parsley Dressing

Almond Crusted Sauteed Chicken Breast


average rating = 5 stars(5.00001 comment available)
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list all recipes by TPOGUE (32)


   

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keyword: almond
keyword: crusted
keyword: sauteed
keyword: chicken
keyword: breast
recipes for meat
recipes by tpogue
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(posted June 17, 1995)

from USA

Almond Crusted Sauteed Chicken Breast

                   *  Exported from  MasterCook Mac  *

                 
Almond Crusted Saut=E9ed Chicken Breast

Recipe By     : Salad Days
Serving Size  : 4    Preparation Time :0:00
Categories    : Salad Days

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      4 oz          skinless boneless
chicken breast
   2      tablespoons  
lemon juice -- fresh
   2      tablespoons  
dry white wine -- sauvignon blanc
                       
salt and pepper -- to taste
   2      tablespoons   extra virgin
olive oil -- plus 1 teaspoon
   1      cup           almonds -- sliced

Place the
chicken breasts on a large platter or
baking sheet with sides.
Sprinkle both sides of the breasts with
lemon juice and white
wine, and
season each side with
salt and pepper.
Place the breasts, one at a time, between two
sheets of lightly oiled
aluminum foil or parchment paper. Uniformly flatter each breast with a meat
cleaver or the bottom of a heavy duty saut=E9 pan.
Crush the almonds into 1/8' to 1/4' pieces. Coat both sides of each chicken
breast with the crushed almonds, gently pressing them into the
chicken so
that they adhere.
Heat 1 tablespoon of
olive oil in each of two large nonstick saut=E9 pans
over medium high heat, or do one
pan at a time. When the oil is hot, place
2
chicken breasts in each pan and saute for 4 minutes until golden brown.
Turn the breasts and continue to cook for an additional 3 minutes. Remove
the breasts from the
pan  and transfer them to a
baking sheet lined with
paper towels to
drain for a few seconds. Place a chicken breast on each
salad. Serve immediately

NOTES : This is served with
Pan Seared Yukon Gold Potatoes with Green
Beans, Jicama, Red Onion Relish, and Parsley Dressing





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from Vallejo, CA, United States wrote:7  5

The BEST Almond Chicken Breast I've tasted!
5 starsMarch 12, 2004


 
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