Total Time
Prep 10 mins
Cook 50 mins

I found this recipe in a Betty Crocker International cookbook. It has quite a bit of flavor has a good crunchiness on the outside. It is Pakistani inspired. I hope you enjoy!

Ingredients Nutrition


  1. Pulse the first three ingredient in a food processor until they are in small bits and pieces.
  2. Mix in the remaining spices and salt.
  3. Pour almond mixture onto a platter and roll the chicken breasts in it coating all sides.
  4. Place chicken in glass 13x9 pan and bake in a a 375F oven for about an hour or until each breast is done all the way through.
Most Helpful

5 5

This is an amazing chicken recipe! I used boneless skinless breasts, otherwise made as directed and wouldn't change a thing. I cooked the chicken for 45 minutes and it was so moist and juicy and the crust was delicious. Thanks for sharing this keeper!

4 5

I made this using boneless, skinless breasts and decreased cooking time to about half an hour. The chicken didn't dry out and the flavor was nice.

4 5

This was OK. It's good with Helmans olive oil mayonnaise to be soy free as it is kind of like chicken strips. I followed the recipe exactly using sweet paprika, we dont like hot spicy. It was a pretty good meal served along with Rosemary & Garlic Oven Fries, corn free ketchup from the health food store and Agourontomatosalata. I wont make this again. Made for Ramadan Tag.