If you’re looking to elevate your dinner game with a dish that’s as impressive as it is delicious, look no further than Rosemary Almond Crusted Chicken! This recipe combines tender, juicy chicken breasts with a crunchy, flavorful almond and herb crust that will have your taste buds dancing. In just 30 minutes, you can create a gourmet meal that’s perfect for a weeknight dinner or a special occasion. Ready to impress your family and friends with your culinary skills? Let’s dive into the recipe that will transform your chicken into a mouthwatering masterpiece!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken breasts
- 1 cup almonds, crushed
- 2 tbsp fresh rosemary, chopped
- 1/2 cup breadcrumbs
- 1/4 cup parmesan cheese, grated
- Salt and pepper to taste
- 1 egg, beaten
Instructions
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper or lightly grease with cooking spray to prevent sticking.
- In a food processor or using a rolling pin, crush the almonds into fine, even crumbs. Transfer to a shallow mixing bowl.
- Add breadcrumbs, chopped fresh rosemary, grated parmesan cheese, salt, and pepper to the crushed almonds. Mix thoroughly to create a uniform coating mixture.
- Pat the chicken breasts dry with paper towels to remove excess moisture. This helps the coating adhere better.
- Beat the egg in a separate shallow bowl. Dip each chicken breast first into the beaten egg, ensuring complete coverage.
- Immediately transfer the egg-coated chicken to the almond-breadcrumb mixture, pressing firmly to ensure an even, thick coating on all sides.
- Place the coated chicken breasts on the prepared baking sheet, leaving space between each piece for even cooking.
- Bake in the preheated oven for 18-22 minutes, or until the chicken's internal temperature reaches 165°F (74°C) and the crust is golden brown and crispy.
- Remove from oven and let rest for 5 minutes before serving to allow juices to redistribute and maintain moisture.
- Optionally, garnish with additional fresh rosemary sprigs and serve with a side of roasted vegetables or a light salad.
Tips
- Prep Ahead: To save time, you can prepare the almond coating mixture a day in advance and store it in the refrigerator. Just coat the chicken right before baking!
- Crush Those Almonds: For a finer crust, use a food processor to crush the almonds. If you don’t have one, a rolling pin works just as well—just place the almonds in a zip-top bag and crush them gently.
- Season Generously: Don’t skimp on the salt and pepper! Seasoning the chicken breasts before coating them helps enhance the overall flavor of the dish.
- Crispy Perfection: Ensure the chicken breasts are patted dry before coating. This step is crucial for achieving a crispy crust, as excess moisture can make the coating soggy.
- Check for Doneness: Use a meat thermometer to check that the internal temperature of the chicken reaches 165°F (74°C). This ensures your chicken is perfectly cooked and safe to eat.
- Serve with Style: For a beautiful presentation, garnish your dish with fresh rosemary sprigs and serve alongside colorful roasted vegetables or a crisp salad for a complete meal.
Nutrition Facts
Calories: 473kcal
Carbohydrates: 0g
Protein: 48g
Fat: 25g
Saturated Fat: 4g
Cholesterol: 154mg
