pat's Recipe

Almond Crusted Chicken Breasts:

Category: Poultry

4 chicken breasts, pounded super thin (3/8" thickness)

2/3 cup of sliced almonds
2/3 cup of panko Japanese breadcrumbs
1/2 tsp of dried tarragon (or 1 tbsp of FRESH tarragon)
kosher salt & pepper
2 eggs
olive oil and a tablespoon of butter for the skillet

For the Tomato Salad:

20 cherry tomatoes, cut in half
2 scallions, sliced
2 tbsp lemon juice
2 tbsp olive oil
kosher salt & pepper

In a chopper or food processor, pulse the almonds a few seconds until ground.
Toss the ground almonds with the panko crumbs in a pie plate. Season with salt and pepper.
Add 1/2 tsp of dried tarragon to the crumb mixture.

Beat the eggs in another pie dish and coat your chicken breasts, one at a time, first in the egg mixture, then on both sides in the almond crumb mixture, shaking off excess.

Lay on wax paper lined baking sheets and put in the fridge for at least 20 minutes so the crumbs firm up and adhere to the chicken breasts.

While the chicken is chilling, make the tomato salad.

Place cut tomatoes in a bowl, sprinkle with kosher salt. Add scallions, lemon juice and other 1/2 tsp of tarragon. Set aside.

In a large heavy skillet, heat olive oil with a tbsp of butter on high and saute your chicken breasts about 4 minutes on each side. You will smell the almonds browning. Yum!

When chicken looks done, lay on a platter and spoon tomato salad over the breasts.
Garnish with lemon wedges and enjoy!

Serves 4.