Chicken/Poultry/ Low Carb

Almond Crusted Chicken with Tomato Salad Recipe for Two

Almond Crusted Chicken with Tomato Salad

This almond crusted chicken with fresh tomato salad is a fast and easy weeknight meal and is also elegant enough for a romantic date night dinner, or lunch for two.

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This dish is delicious and quick to prepare and ready in just 15 minutes.

 

Need a dessert to go with it? Try this Red Velvet Cake for Two or this Strawberry Cobbler for Two.

 

How to make Almond Crusted Chicken with Tomato Salad:

Combine the tomatoes, green onion, cheese cubes, and Italian dressing into a bowl.

tomatoes, green onion, cheese cubes, and Italian dressing in a bowl

 

For the Chicken:

Pat the chicken dry with paper towels and place each piece flat between 2 sheets of plastic wrap. Pound the chicken gently with a mallet or rolling pin to an even thickness. Do not make them thinner than 3/8-inch. Season both sides with salt and pepper.

 

Pulse almonds in a food processor or Magic Bullet Blender until coarsely chopped. Click here for a Magic Bullet Blender.

 

In a medium bowl, combine the chopped nuts with the Panko breadcrumbs.

crushed almonds and Panko combined in a bowl

 

In a shallow bowl, lightly whisk the eggs with a pinch of salt.

 

Dip each piece of chicken into the egg, let the excess drip away, then press both sides of the chicken into the Panko coating.

chicken coated in egg then almond and Panko mixture

 

Heat a skillet over medium heat and add the olive oil. Place the chicken into the pan and cook about 3 minutes on each side. Turn only once until the crust sets and turns golden brown.

 

Arrange the chicken on your dinner plates, and spoon tomato salad on top.

 

Almond Crusted Chicken with Tomato Salad for Two

 

 

 

Yield: 2 servings

Almond Crusted Chicken with Tomato Salad for Two

This almond-crusted chicken with fresh tomato salad is a fast and easy weeknight meal and is also elegant enough for a romantic date night dinner, or lunch for two. This dish is delicious and quick to prepare and ready in just 15 minutes.
Prep Time 9 minutes
Cook Time 6 minutes
Total Time 15 minutes

Ingredients

TOMATO SALAD

  • 1 green onion (thinly sliced)
  • 10 red and yellow cherry tomatoes (halved)
  • 2 ounces Monterey Jack cheese or Mozzarella (cubed)
  • 2 tablespoons Zesty Italian Dressing

ALMOND-COATED CHICKEN BREASTS

  • 12 oz boneless skinless chicken (halved horizontally)
  • Salt and freshly ground pepper
  • 1/3 cup sliced almonds
  • 1/3 cup Panko breadcrumbs
  • 1 large egg
  • 1 tablespoons olive oil

Instructions

For the tomato salad:

  1. Combine the tomatoes, green onion, cheese cubes, and Italian dressing into a bowl.

For the Chicken:

  1. Pat the chicken dry with paper towels and place each piece flat between 2 sheets of plastic wrap. Pound the chicken gently with a mallet or rolling pin to an even thickness. Do not make them thinner than 3/8-inch. Season both sides with salt and pepper.
  2. Pulse almonds in a food processor or Magic Bullet grinder until coarsely chopped. Click here for a Magic Bullet Blender.
  3. In a medium bowl, combine the chopped nuts with the Panko breadcrumbs.
  4. In a shallow bowl, lightly whisk the eggs with a pinch of salt.
  5. Dip each piece of chicken into the egg, let the excess drip away, then press both sides of the chicken into the Panko coating.
  6. Heat a skillet over medium heat and add the olive oil. Place the chicken into the pan and cook about 3 minutes on each side. Turn only once until the crust sets and turns golden brown.
  7. Arrange the chicken on your dinner plates, and spoon tomato salad on top.

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Nutrition Information:


Amount Per Serving:Calories: 521 Saturated Fat: 8g Cholesterol: 179mg Sodium: 537mg Carbohydrates: 17g Fiber: 3g Sugar: 5g Protein: 39g

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