Almond Crusted Chicken

After several days of having matzah in every form you can imagine, I needed to come up with something different for dinner. Anyone who has eaten any amount of matzah can tell you what havoc it can wreak on your body if you don't mix it it up a bit.

So, last night I had actually remembered to pull out some chicken breasts to defrost in the fridge ahead of time. Yes, it's true! For a change they were ready to go when I was ready to start dinner. I tossed some sweet potatoes into the oven to bake while I put together a mixture to coat the chicken.

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The chicken came out tasty, and there was a nice crunch to the coating. My only complaint is that some of the coating didn't stick to the chicken as much as I would have liked. That may be due to not using the flour-egg-breading formula, but as it's Passover I do my best to avoid using flour for this week. I'll be making it again trying it the "usual" way and will report back on that.

In the meantime, I'll share the recipe as I made it this time.

Almond Crusted Chicken
Source: Patsyk

Ingredients
1 cup slivered almonds, crushed (I used the food processor, pulsed until they were pretty small pieces
1 teaspoon half-sharp paprika (Penzey's)
2 teaspoons shallot salt (Penzey's)
2 eggs
1/2 cup low-fat buttermilk
2-3 boneless skinless chicken breasts

Directions
Preheat oven to 450 degrees.

Combine almonds through shallot salt in a shallow dish.

Wisk together eggs and buttermilk until well blended. Dip chicken in egg mixture, then completely coat in the almond mixture. Press the almond mixture onto the chicken to help it adhere to it.

Bake for about 20 minutes or until chicken is fully cooked.