Almond Crusted Chicken Recipe
chicken breast rolled in toasted almonds and panko, pan-fried and served on a bed of jasmine rice, topped with béarnaise and choice of two sides
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Rice
In a medium saucepan, cook jasmine rice according to package instructions. Once cooked, set aside and keep warm.
- 2
Prepare the Chicken
Season the chicken breasts with salt and black pepper. Set up a breading station with three bowls: one with flour, one with a beaten egg, and one with a mixture of toasted almonds and panko.
- 3
Bread the Chicken
Dredge each chicken breast in flour, shaking off the excess. Dip in the beaten egg, and then coat with the almond-panko mixture, pressing gently to adhere.
- 4
Cook the Chicken
In a large skillet, heat a few tablespoons of oil over medium heat. Add the breaded chicken breasts and cook for about 5-7 minutes on each side, or until golden brown and cooked through. Remove from skillet and let rest.
- 5
Serve
Plate the warm jasmine rice, place the almond crusted chicken on top, and drizzle with béarnaise sauce. Add your choice of two sides.