Egyptian-Spiced Chicken Recipe

Name: Egyptian-Spiced Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup sliced almonds; 1/4 cup sesame seeds; 2 teaspoons cumin seeds; 2 tablespoons fresh thyme; 1 teaspoon black peppercorns; 2 large egg whites, lightly beaten; 4 (6-ounce) skinless, boneless chicken breast halves; 1/4 teaspoon salt; 2 teaspoons olive oil; Cooking spray

Servings: persons

1/4 cup sliced almonds
1/4 cup sesame seeds
2 teaspoons cumin seeds
2 tablespoons fresh thyme
1 teaspoon black peppercorns
2 large egg whites, lightly beaten
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
2 teaspoons olive oil
Cooking spray

1
Preheat oven to 350u00b0.
2
Place first 3 ingredients in a small, dry skillet over medium heat. Cook 2 minutes or until lightly browned, shaking pan frequently. Remove from heat, and cool slightly. Place nut mixture, thyme, and peppercorns in a spice or coffee grinder; pulse mixture 15 times to coarsely chop.
3
Place nut mixture in a shallow pan; place egg whites in another shallow pan. Dip chicken in egg white, and sprinkle with salt; dredge in almond mixture. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken to pan; saute 2 minutes on each side or until golden. Place chicken on a baking sheet coated with cooking spray, and bake at 350u00b0 for 12 minutes or until done.

414

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup sliced almonds, 1/4 cup sesame seeds, 2 teaspoons cumin seeds, 2 tablespoons fresh thyme, and more.

Yes, Egyptian-Spiced Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Egyptian-Spiced Chicken

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