Nut-Crusted Chicken Breasts Recipe

Name: Nut-Crusted Chicken Breasts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (6 -8 ounce) boneless skinless chicken breasts; 1 1/4 teaspoons kosher salt, divided; 1/2 cup chopped almonds; 2 tablespoons unsalted butter, cut in 1-tbsp pieces; 1 small shallot, minced (about 1 1/2 tbsp); 1/2 cup panko breadcrumbs; 1/2 lemon, zest of, finely grated; 1/2 teaspoon minced fresh thyme; 1 pinch cayenne; 2 eggs; 1 teaspoon Dijon mustard; 1/8 teaspoon ground black pepper; 1/2 cup unbleached all-purpose flour; 1/2 lemon, cut in 2 wedges (use the one you zested)

Servings: persons

2 (6 -8 ounce) boneless skinless chicken breasts
1 1/4 teaspoons kosher salt, divided
1/2 cup chopped almonds
2 tablespoons unsalted butter, cut in 1-tbsp pieces
1 small shallot, minced (about 1 1/2 tbsp)
1/2 cup panko breadcrumbs
1/2 lemon, zest of, finely grated
1/2 teaspoon minced fresh thyme
1 pinch cayenne
2 eggs
1 teaspoon Dijon mustard
1/8 teaspoon ground black pepper
1/2 cup unbleached all-purpose flour
1/2 lemon, cut in 2 wedges (use the one you zested)

1
Preheat oven to 350u00b0F Poke each breast several times with a fork. Sprinkle each breast with 1/2 tsp kosher salt, coating both sides. Refrigerate, uncovered, 15-20 minutes.
2
Process nuts in food processor, about 20 1-second pulses, until it looks like coarse meal. Heat butter in skillet over medium flame until melted. Swirl constantly until butter is brown and smells nutty, 4-5 minutes. Add shallot and 1/4 tsp kosher salt. Cook, stirring constantly, until shallot is soft, about 2 minutes. Reduce heat to medium-low. Add nuts and panko and stir often until golden brown, 10-12 minutes. Transfer to a shallow dish and stir in lemon zest, thyme and cayenne.
3
Beat egg, mustard and black pepper in a second bowl; place flour in a third dish. Pat breasts dry. Dip breasts, one at a time, into flour, patting off excess, then into egg, then into nut mixture. Scoop nut mixture on top of the chicken and press it down hard to make it adhere. Place breast on a rack placed over a cookie sheet, then prepare the second one.
4
Place rack in lower-middle of preheated oven and bake until internal temperature of chicken is 160F, 20-25 minutes. Rest 5 minutes, then serve with lemon wedges.

415

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.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 2 (6 -8 ounce) boneless skinless chicken breasts, 1 1/4 teaspoons kosher salt, divided, 1/2 cup chopped almonds, 2 tablespoons unsalted butter, cut in 1-tbsp pieces, and more.

Yes, Nut-Crusted Chicken Breasts 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.

Nut-Crusted Chicken Breasts

How did you like this recipe?

Frequently Asked Questions