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3/4 cup dry Breadcrumbs
Coarse Salt
Fresh ground Black Pepper
2 large Eggs
2 teaspoons Water
2 whole boneless skinless Chicken Breasts, split (1 1/2-2lbs)
1 1/2 cups sliced Almonds, broken into pieces
2 Tablespoons unsalted Butter
2 Tablespoons Canola Oil
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Preheat oven to 400. In a medium bowl, season bread crumbs with salt and pepper. Place eggs in a small bowl with 2 t water, and beat lightly. Dip chicken in egg, wiping away excess wit your fingers, and dip in bread-crumb mixture. Dredge until lightly coated. Dip in egg again, and coat thoroughly with almonds. Heat butter and oil in a ovenproof skillet over medium heat. Saute chicken until nicely browned, about 3 minutes, and turn over. Cook 1 minute more; then transfer pan to oven, and bake until chicken is cooked through, about 10 minutes.
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