Nut-Crusted Chicken Breasts
Vegetable oil spray
4 (6ounce) boneless, skinless chicken breasts, tenderloins removed, trimmed of all visible fat
Salt and pepper
⅔ cup sliced almonds
⅔ cup panko bread crumbs
1 shallot, minced
1 tablespoon canola oil
1½ teaspoons grated lemon zest
¾ teaspoon minced fresh thyme
⅛ teaspoon cayenne pepper
½ cup all-purpose flour
3 large egg whites
2 teaspoons Dijon mustard
Adjust oven rack to lower-middle position and heat oven to 350 degrees. Spray wire rack with oil spray and set in rimmed baking sheet.
Pat chicken dry with paper towels. Using fork, poke thicker half of each breast 5 to 6 times and sprinkle with ¼ teaspoon salt. Transfer breasts to prepared wire rack and refrigerate, uncovered, while preparing coating.
Pulse nuts in food processor until they resemble coarse meal, about 20 pulses. Combine processed nuts, panko, shallot, and oil in 12inch skillet and toast over medium heat, stirring often, until golden brown, 8-10 minutes. Transfer crumb mixture to shallow dish, stir in lemon zest, thyme, ½ teaspoon salt and cayenne, and let mixture cool slightly. Place flour in second dish.
In third dish, lightly beat egg whites, mustard and ¼ teaspoon pepper together.
Pat chicken dry with paper towels. Working with 1 breast at a time, dredge in flour, shaking off excess, then coat with egg mixture, allowing excess to drip off. Coat all sides of breast with toasted crumb mixture, pressing gently so that crumbs adhere. Return nut-breaded breasts to wire rack and let sit for 10 minutes.
Spray tops of chicken lightly with oil spray. Bake until chicken registers 160 degrees, 20-25 minutes. Let chicken rest for 5 minutes before serving. Serve with lemon wedges.
Serves four.
Cook's note: This recipe is best with almonds but also works well with pecans, pistachios or walnuts.
@Recipe nutrition:Nutrition values per serving: 370 calories, 14 g fat (1 g saturated), 13 g carbohydrates, 2 g fiber, 46 g protein, 100 mg cholesterol, 620 mg sodium.
“Light & Healthy 2012” (America's Test Kitchen)