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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From Martha Stewart. Ingredients:
3/4 cup dry breadcrumbs |
coarse salt |
fresh ground black pepper |
2 large eggs |
2 teaspoons water |
2 whole boneless skinless chicken breasts, split (1 1/2-2lbs) |
1 1/2 cups sliced almonds, broken into pieces |
2 tablespoons unsalted butter |
2 tablespoons canola oil |
Directions:
1. Preheat oven to 400.
2. In a medium bowl, season bread crumbs with salt and pepper. Place eggs in a small bowl with 2 t water, and beat lightly.
3. Dip chicken in egg, wiping away excess wit your fingers, and dip in bread-crumb mixture.
4. Dredge until lightly coated. Dip in egg again, and coat thoroughly with almonds.
5. Heat butter and oil in a ovenproof skillet over medium heat. Saute chicken until nicely browned, about 3 minutes, and turn over. Cook 1 minute more; then transfer pan to oven, and bake until chicken is cooked through, about 10 minutes.
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