This is not your average baked chicken. Your average baked chicken isn’t as crunchy or delightfully savory as Almond-Crusted Chicken. Additionally, other baked chickens don’t have a sweet and smoky sauce that pairs wonderfully with the nutty flavor of the chicken crust. Almond-Crusted Chicken takes 20 minutes or less and serves up a juicy main course that will have you jumping for joy!
Ingredients
For the almond-crusted chicken:
- 2 (10-ounce) chicken breasts, boneless and skinless
- 1/2 cup panko breadcrumbs
- 1/3 cup sliced almonds, coarsely ground
- 1 tablespoon fresh rosemary, chopped, or 1 teaspoon dried and crushed
- salt, to taste
- freshly ground black pepper, to taste
- 8 teaspoons canola oil, divided
For the strawberry-balsamic sauce:
- 1 teaspoon canola oil
- 1/4 cup shallot, diced
- 1/3 cup strawberry preserves
- 3 tablespoons balsamic vinegar
- 1/3 cup low-sodium chicken broth
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Generously spray a baking dish with nonstick cooking spray.
Step 3 –Slice the chicken breasts in half lengthwise to create 4 (1/2-inch-thick) breast pieces.
Step 4 –Combine the panko, the almonds, the rosemary, the salt, and the pepper in a plastic resealable bag.
Step 5 –Place one of the chicken pieces at a time into the bag and shake to coat well.
Step 6 –In a large nonstick skillet over medium heat, add 2 teaspoons of the canola oil.
Step 7 –Cook 2 of the coated chicken pieces at a time until they are golden-brown on the bottom, about 2 minutes.
Step 8 –Before flipping, add 2 teaspoons of the canola oil.
Step 9 –Flip and cook until golden-brown on the reverse side, about 2 minutes.
Step 10 –Repeat the cooking process with the remaining chicken pieces and 4 teaspoons of the canola oil.
Step 11 –Transfer all the chicken pieces to the prepared baking dish.
Step 12 –Bake until the chicken pieces are completely cooked through, reading 165 degrees F, about 10-15 minutes.
Step 13 –Preheat the remaining canola oil in a small saucepan over medium heat on the stovetop.
Step 14 –Once the oil is hot, saute the shallots until they are tender, about 3-4 minutes.
Step 15 –Add the preserves, the balsamic vinegar, the chicken broth, the salt, and the pepper, stirring to combine.
Step 16 –Bring the balsamic mixture to a boil and immediately reduce the heat to a simmer.
Step 17 –Allow the sauce to thicken, about 5-6 minutes.
Step 18 –Drizzle the sauce over the warm chicken pieces and serve immediately.
