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    You are in: Home / Recipes / Nut-Crusted Chicken Breasts Recipe
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    Nut-Crusted Chicken Breasts

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

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    • on October 04, 2012

      This recipe is AMAZING! I followed the recipe to a "T" using (whole) almonds. I would suggest chopping them a bit before putting them in the food processor. The amounts were spot on, I didn't have any nut/ panko mixture left over. Don't forget the lemon wedges @ serving, it really brightens up the chicken. Also, baking on a wire rack is critical so that top & bottom stay crunchy. I served with Roasted Applesauce , steamed broccoli and a tomato avocado salad. Thanks a bunch Dr. G. This is a real keeper and company worthy.

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    • on March 13, 2013

      I love almonds, so when I saw this recipe in Chicagoland Chef du Jour's "Best of 2012" cookbook, I had to tag/try it. I made this for one serving, my lunch, and followed it as written. This would be a great recipe to serve company (that enjoys almonds), but I am the only one in our family that enjoys them, so I usually make those type of recipes for my lunch. I tried it first, without putting on the lemon juice, which is good, but really enjoyed the chicken once I squeezed the lemon juice on it. Thanks for sharing a great tasty recipe.

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    Nutritional Facts for Nut-Crusted Chicken Breasts

    Serving Size: 1 (352 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 803.6
     
    Calories from Fat 365
    45%
    Total Fat 40.5 g
    62%
    Saturated Fat 11.6 g
    58%
    Cholesterol 325.4 mg
    108%
    Sodium 1704.5 mg
    71%
    Total Carbohydrate 53.5 g
    17%
    Dietary Fiber 6.4 g
    25%
    Sugars 4.0 g
    16%
    Protein 57.0 g
    114%

    The following items or measurements are not included:

    lemons, zest of

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