Almond crusted chicken with balsamic drizzlePosted: July 14, 2010
This was great. I love almonds but H can’t have them, so when I find recipes like this, I save them for when he wont be home for dinner! Tonight is the night! I did clean this recipe up a bit..I used ww panko crumbs and added mine own Italian herbs and used just an egg white instead of egg beaters. Then I used fresh squeezed OJ for the drizzle. This was easy to make and very good! Serve with a bit of the drizzle with brown rice or couscous and steamed veggies!
1 egg white
1/2 cup almonds, finely chopped
1/4 cup ww panko crumbs with Italian herbs added in
1/2 tsp salt
3 boneless, skinless chicken breasts
1/2 cup orange juice-fresh squeezed
1/2 cup balsamic vinegar
1.5 tablespoons honey
Preheat oven to 425. Coat baking sheet with baking spray.
Pour egg beaters into small bowl.
In a different medium sized bowl, combine almonds, bread crumbs and salt. Mix together.
Dip chicken breasts into egg, to coat chicken with egg. Then, transfer chicken breast into bowl with almonds and roll around until chicken is coated with almond/bread crumb mixture. Place onto baking sheet. Repeat for remaining chicken breasts.
Bake chicken for 8 minutes, pull chicken out and flip, coating chicken with cooking spray first. Bake for another 8 minutes or until chicken is cooked through.
While chicken is baking, add orange juice, balsamic vinegar and honey into small saucepan over medium/high heat. Bring to boil and let boil for about ten minutes, or until sauce reduces by about half.
Serve sauce either over or under chicken.