One Big Happy Table: Featuring Jennifer Kielman
Almond Crusted Chicken
Almond–Crusted Chicken Tenders
1 cup unblanched almonds, finely chopped
1 1/2 teaspoons paprika
2 large egg whites
Kosher salt and freshly ground black pepper
4 boneless, skinless chicken breasts, cut into tenders
4 tablespoons olive oil
Place the nuts in a shallow dish and stir in the paprika. Lightly whisk the egg whites in another shallow dish.
Pat the chicken dry and season with salt and pepper. Dip each piece of chicken into the egg.
Then press both sides of the chicken into the nuts to coat.
Place on a baking sheet, cover and refrigerate for at least 20 minutes to set the crust. Preheat the oven to 350°F.
Heat a medium nonstick skillet over medium-low heat and add oil.
Place the chicken in the pan and then raise the heat to medium-high. Cook, turning once, until the nuts are set and turn golden brown, about 3 to 4 minutes per side.
Transfer meat to the prepared pan and bake about 20 minutes.