Nut-Crusted Chicken Breasts - America's Test Kitchen

  • Currently 4/5
vegetable oil spray
4 (6 oz) boneless, skinless chicken breasts, trimmed of all visible fat
salt and pepper
2/3 cup sliced almonds
2/3 cups panko bread crumbs
1 shallot, minced
1 tablespoon canola oil
1/2 cup all-purpose flour
3 large egg whites
2 teaspoons Dijon mustard
1-1/2 teaspoons grated lemon zest
3/4 teaspoon minced fresh thyme
1/8 teaspoon cayenne pepper
1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Line rimmed baking sheet with aluminum foil, top with wire rack, and spray rack with oil spray. Pat chicken dry with paper towels. Using fork, poke thicker half of each breast 5 to 6 times and sprinkle each with 1/4 teaspoon salt. Transfer breasts to prepared wire rack and refrigerate, uncovered, while preparing coating.
2. Pulse almonds in food processor until they resemble coarse meal, about 20 pulses. Toast processed almonds, panko, shallot, and oil in 12-inch skillet over medium heat, stirring often, until golden brown, 8 to 10 minutes; let cool.
3. Spread flour into shallow dish. In second shallow dish, whisk egg whites and mustard together until foamy. In third shallow dish, combine toasted almond mixture, lemon zest, thyme, cayenne, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Pat chicken dry with paper towels. Working with 1 piece of chicken at a time, dredge in flour, dip in egg white mixture, then coat with nut mixture, pressing gently to adhere; return to wire rack.
4. Spray chicken with oil spray. Bake until chicken registers 160 degrees, 20 to 25 minutes. Let chicken rest for 5 to 10 minutes before serving.
Needs longer to cook and/or turn to 400 degrees

Sherree Wolfgang

Member since Sep 2010

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