Almond-crusted Chicken


  • 4 skinless, boneless chicken breast halves (1 to 1-1/4 lb. total)
  • 1 egg, lightly beaten
  • 2 tablespoons buttermilk
  • 1/2 cup finely chopped almonds
  • 1/2 cup panko (Japanese-style bread crumbs) or fine dry bread crumbs
  • 2 teaspoons snipped fresh rosemary
  • 1/4 teaspoon salt
  • 1 tablespoon peanut oil or canola oil
  • 1 shallot, chopped
  • 8 cups fresh spinach leaves
  • 1/4 teaspoon salt
  • Freshly ground black pepper
  • Fresh mint leaves (optional)


The Chicken For This Low-fat Main Dish Recipe Is First Dipped In An Egg Mixture And Then Rolled In An Almond Mixture To Give It A Crunchy Texture. The Quickly Wilted Spinach Complements The Crusted Chicken.

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