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Almond Crusted Chicken with Italian Tomato Salad Dinner for Two

Almond Crusted Chicken and Italian Tomato Salad up close on a plate

This almond crusted chicken with fresh Italian 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 recipe is moderately low-carb, but not necessarily by Keto extreme low-carb guidelines.

Scroll to bottom for full recipe card with ingredients.

This dish is delicious and quick to prepare, 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 Italian Tomato Salad:

Slice the green onions. Cut the tomatoes in half or thirds. Cut the cheese into small cubes.

Combine the tomatoes, green onion, cheese cubes, and Italian dressing into a bowl. Stir to coat and set aside.

Italian tomato salad mixed 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 meat mallet or rolling pin to an even thickness. Do not make them thinner than 1/4-inch. Season both sides with salt and pepper.

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

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

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.

a chicken breast dredged in egg

Dredge both sides of the chicken into the Panko and almond coating.

a chicken breast dredged in almond and panko crumbs

Heat a high sided skillet over medium heat filled with the cooking oil until it’s about ¼” – ½” deep. Click for a high sided frying pan.

Place the chicken into the pan and cook about 5 – 7 minutes on each side. Turn only once until the crust sets and turns golden brown.

two almond and panko crusted chicken breasts frying in oil

Drain the chicken on a wire rack over a baking sheet. Click for a wire rack.

two cooked almond crusted chicken breasts draining on a rack

Arrange the chicken on plates and spoon the Italian tomato salad on top.

Almond Crusted Chicken and Italian Tomato Salad Dinner

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Yield: Serves 2

Almond Crusted Chicken with Italian Tomato Salad

Almond Crusted Chicken with Italian Tomato Salad on a plate

This almond crusted chicken with fresh Italian tomato salad is a fast and easy weeknight meal. This dish is delicious and quick to prepare, ready in just 15 minutes.

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

For the Italian Tomato Salad:

  • 1 green onion
  • 10 cherry tomatoes, red and yellow (or Gourmet Medley)
  • 2 oz Monterey Jack or Mozzarella cheese
  • 2 Tbsp Zesty Italian Dressing

For the Chicken:

  • 2 boneless chicken breast halves (4 - 6 ounces each)
  • Salt and freshly ground pepper
  • 1/3 cup sliced almonds
  • 1/3 cup Panko breadcrumbs
  • 1 large egg
  • Cooking oil for frying

Instructions

For the Italian Tomato Salad:

  1. Slice the green onions. Cut the tomatoes in half or thirds. Cut the cheese into small cubes.
  2. Combine the tomatoes, green onion, cheese cubes, and Italian dressing into a bowl. Stir to coat and set aside.

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 meat mallet or rolling pin to an even thickness. Do not make them thinner than 1/4-inch. Season both sides with salt and pepper.
  2. Pulse almonds in a food processor or Magic Bullet grinder just until coarsely chopped. Click 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.
  6. Dredge both sides of the chicken into the Panko and almond coating.
  7. Heat a high sided skillet over medium heat filled with the cooking oil until it’s about ¼” – ½” deep. Click for a high sided frying pan.
  8. Place the chicken into the pan and cook about 5 - 7 minutes on each side. Turn only once until the crust sets and turns golden brown.
  9. Drain the chicken on a wire rack over a baking sheet. Click for a wire rack.
  10. Arrange the chicken on plates and spoon the Italian tomato salad on top.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 672Total Fat: 39gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 231mgSodium: 813mgCarbohydrates: 23gFiber: 4gSugar: 6gProtein: 58g

Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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