My mom sent me this recipe because I had Panko bread crumbs burning a whole in my cabinets. This chicken dish turned out very well and was easy to make. My husband really liked the chicken which is always a plus. You can serve this with the chicken cut up in strips, as a salad, (with a side of ranch like I did) or take the fresh spinach and cook them in the drippings.
The best part about making this delicious & simple meal? 2 of the ingredients require a beating with a meat cleaver! Nothing like getting that aggression out after a long day of work. :-)
This recipe is perfect for two.
Ingredients:4 small chicken breasts
1 egg
2 Tbsp. buttermilk (i didn't have to so i looked up buttermilk replacements)
1/2 cup almonds
1/2 cup panko (Japanese-style bread crumbs) or fine dry bread crumbs
2 tsp. snipped fresh rosemary
1/4 tsp. salt
1 Tbsp. Canola oil
2 Tbsp. buttermilk (i didn't have to so i looked up buttermilk replacements)
1/2 cup almonds
1/2 cup panko (Japanese-style bread crumbs) or fine dry bread crumbs
2 tsp. snipped fresh rosemary
1/4 tsp. salt
1 Tbsp. Canola oil
Directions:
Place chicken between sheets of plastic wrap. With a meat mallet, pound chicken to 1/4- to 1/2-inch thickness. (be careful, I might have made mine too thin, then separated while cooking)In a small bowl whisk together egg and buttermilk. In another shallow dish combine almonds, panko, rosemary, and 1/4 teaspoon salt.
Preheat medium-sized skillet and heat oil.
Dip chicken breasts, one at a time, in egg mixture, turning to coat, then dip chicken pieces in almond mixture, turning to coat. Then place in skillet.
Cook chicken, in hot oil over medium heat for 4 to 6 minutes or until no longer pink, turning once halfway through cooking. Remove chicken from skillet; keep warm.
Serve on a bed of fresh spinach.
Serve on a bed of fresh spinach.
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| I had to make my own buttermilk and I had to measure out 0.125 of an ounce, luckily my small scale was there to help! |
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| The fresh snipped Rosemary smelled delicious! |
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6 comments:
I am making this for supper at Jeff and Jills! Will let you know how it turns out<:
Thanks for posting this, I needed a recipe for tonight's chicken. It was delicious. Next time, I think I'll eliminate the rosemary and use flavored almonds, like chili lime.
Looks like this is a real winner. What is that side dish on the plate? It looks like it has rice and green peas and a lot of other stuff too.
They are rice & beans from a bag of Hanover Complements. You just steam them in the bag. They were on sale AND a had a coupon for $1.00 off, so it was cheap and easy.
So even though I had sent you this recipe, I hadn't tried it myself.
I had a huge package of chicken in the refrigerator (it was a 6+lb package of boneless chicken breasts that I got at A&P yesterday with their coupon for $1.49/lb--There were 5 large breasts in the package--and I used just one)
I also had no buttermilk. Since the proportion of milk to vinegar is 16/1 I used ~3T milk and 1/2t vinegar. I also use egg beaters. I also changed the proportion of breadcrumbs to almonds. I used ~1/4C almonds (chopped much finer than yours) and 3/4C breadcrumbs. I used dried rosemary (I miss my pots of herbs that grow on the deck in the summer). I left the salt out. I pounded very thin for Bob (he likes everything really dried out) and mine not as much. I put 1T OLIVE Oil in each of 2 frying pans.
I served it with a side of Rice-Chicken and broccoli bag.
The Verdict from Bob was to skip the almonds next time--otherwise he liked it.
I thought it was very tasty and will be saving it to use again.
Loved the chicken. I served it on a bed of spinach. I used regular crumbs but the next time I will use the right ones and will crush the almonds. In fact I might make it for John and Ada when I get home.
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