Nut-Crusted Chicken with Lemon and Thyme

I sure do love nut-crusted chicken.  Remember the almod, panko, and sesame crusted chicken?  This recipe is similar but has a twist.  Instead of the honey-mustard dipping sauce, this recipe calls for fresh squeezed lemon juice over top.  SO good. I got this recipe out of my Cook's Illustrated Cookbook, which means its easy and delicious :]

Ingredients:

4 (6- to 8-ounce) boneless, skinless chicken breasts, tenderloins removed, trimmed

kosher salt

1 cup almonds, chopped coarse

4 tablespoons unsalted butter

1 shallot, minced

1 cup panko bread crumbs

2 teaspoons finely grated lemon zest,

zested lemon cut into wedges

1 teaspoon minced fresh thyme

1/8 teaspoon cayenne pepper

1 cup all-purpose flour

3 large eggs

2 teaspoons dijon mustard

1/4 teaspoon pepper

*Note: This recipe is best with almonds, but works well with any type of nut. And if using table salt, reduce salt amounts by half.

Directions:

Adjust oven rack to lower-middle position and heat oven to 350 degrees. Set wire rack in rimmed baking sheet. Pat chicken dry with paper towels. Using fork, poke thickest half of breasts 5 or 6 times and sprinkle with 1/2 teaspoon salt. Transfer breasts to prepared wire rack and refrigerate, uncovered, while preparing coating.

 Pulse almonds in food processor until they resemble coarse meal, about 20 pulses.

 Melt butter in 12-inch skillet over medium heat, swirling occasionally, until butter is browned and releases nutty aroma, 4 to 5 minutes. Add shallot and 1/2 teaspoon salt and cook, stirring constantly, until just beginning to brown, about 3 minutes. Reduce heat to medium-low, add bread crumbs and ground almonds and cook, stirring often, until golden brown, 10 to 12 minutes. 

Transfer panko mixture to shallow dish and stir in lemon zest, thyme, and cayenne. Place flour in second dish. Lightly beat eggs, mustard, and pepper together in third dish.

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 panko mixture, pressing gently so that crumbs adhere. Return breaded breasts to wire rack.

Bake until chicken registers 160 degrees, 20 to 25 minutes. Let chicken rest for 5 minutes before serving with lemon wedges.

 Make sure you don't forget to juice that lemon over top of your chicken...it's divine.

I served this with a green salad, fruit, and garlic bread.

<3 Saleena 

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Savory Roasted Almonds

Here is my second nut recipe!  I found this one on Sprouted Kitchen blog.


Ingredients:
3 Cups/16 oz. Raw Almonds
2 Small Egg Whites (OR 1 Extra Large Egg White)
1/3 Cup Fresh Thyme Leaves
2 Tsp. Red Pepper Flakes (I used one tsp)
1 Tbsp. Dried Oregano
1 Tbsp. Garlic Powder
3 Tbsp. Lemon Zest
2 tsp. Black Pepper
1 1/2 Tbsp. Natural Cane Sugar
Sea Salt (I used Kosher Salt)
1/2 Cup Finely Grated Parmesan Cheese

Directions:

Oven to 275′

 Line a baking sheet with parchment paper or foil. In a bowl, add the thyme, red pepper, oregano, garlic powder, black pepper, lemon zest and sugar together.

 If you have a pestle and mortar, grind all of the spices together to break them up a bit. You won’t get much of a paste, but the thyme should break down a bit and the red peppers will get smaller. Otherwise, the back of a heavy spoon will suffice as well.

 Whisk the egg whites until frothy (about 2 minutes).

 Add the almonds, and fold them over to coat. 

Add the spices mixture and mix again until they seem evenly distributed.

 Spread the nuts out on the baking sheet and give them all a very generous grind of sea salt (or kosher salt). Sprinkle half of the parmesan evenly, and toss to coat. (I added the cheese before spreading them on a pan to make it easier).  Make sure the nuts are spread in a single layer, and sprinkle the remaining cheese on top of the nuts. 

 Bake in the middle rack for 25 minutes. Remove to cool completely before serving. And a final little dusting of parmesan when they are hot out of the oven never hurt anyone either.

These aren't your typical roasted almonds.  These little guys had SO much flavor. A touch of lemon and spice, mixed with a cheesy, herby flavor. Perfect if you have already over indulged on sweet things...cause let's be honest.  Holiday season = justifying giving in to all food temptations. This recipe is a little time consuming, (mostly getting that 1/3 cup of thyme) but its worth it. :]

<3 Saleena

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