Crunchy Almond Raspberry Chicken

Recipe by alijen
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a medium saucepan, bring raspberries, water, and honey to boiling; cook over medium heat for about 3 to 4 minutes or until raspberries begin to break up.
  • In a small bowl, stir together cornstarch and cold water until smooth, then stir into raspberry mixture.
  • Cook and stir the mixture until it's thickened and bubbly, about 5 minutes.
  • Remove from heat and season to taste with some salt and black pepper.
  • Cover the sauce, and keep it warm.
  • Place each breast half between 2 pieces of plastic wrap.
  • Lightly pound each chicken piece to about 1/8 inch thick.
  • In a bowl, beat egg and milk together.
  • Place coarsely ground almonds in a shallow dish.
  • Dip each piece of chicken into the egg mixture.
  • Coat both sides with almonds, pressing the nuts gently into chicken.
  • In a large skillet, heat the olive oil.
  • Cook the chicken, 2 pieces at a time, over medium heat for 10 to 12 minutes or until almond coating is golden brown and chicken no longer is pink.
  • Turn chicken once halfway through cooking time.
  • Place chicken on a baking sheet; top each piece with a slice of Brie.
  • Bake in a 350 degree F oven for 2 to 3 minutes or until the cheese is softened.
  • Remove from oven.
  • Place one piece of chicken, cheese side up, on each plate.
  • Top each serving with warm Raspberry Sauce and sprinkle with proange peel, if using.
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