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

    Nut-Crusted Chicken Breasts. Photo by diner524

    1/2 Photos of Nut-Crusted Chicken Breasts

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    DrGaellon's Note:

    Adapted from Cook's Illustrated. Almonds work best, but any nut will do. If your chicken breasts have the tenderloin attached, remove it.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°F 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. 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. 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. 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.

    Ratings & Reviews:

    • on October 04, 2012

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 13, 2013

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

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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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