Sage Almond Crusted Chicken Recipes

CRUSTED CHICKEN WITH ALMONDS AND SAGE

Steps:

• Preheat oven to 425 F. Coat a wire rack with non-stick spray and set inside baking sheet.
• Season all the chicken pieces with sea salt and black pepper.
• Combine almonds, panko and sage in a dish. Place buttermilk in a separate dish.
• Dip chicken pieces in buttermilk, roll in almond mixture to coat, and place on prepared rack.
• Roast chicken until crisp and golden brown, about 50 minutes. Chicken is cooked when an instant read thermometer registers 165 F for white meat and 175 F for dark meat. Remove from oven and let rest 5 minutes before serving.

ALMOND CRUSTED CHICKEN

Steps:

• Finely chop the almonds in a mini-chopper or food processor. Transfer the nuts to a shallow dish and stir in the paprika. Lightly whisk the egg whites in another shallow dish. Pat the chicken dry and season both sides with salt and pepper. Dip each piece of chicken into the egg, letting the excess fall back into the dish. Then press both sides of the chicken into the nuts to coat. Place on a baking sheet, cover, and refrigerate for at least 20 minutes to set the crust.
• Preheat the oven to 350 degrees F. Place rack on a baking sheet.
• Heat a medium nonstick skillet over medium-low heat and add 1 tablespoon of the oil and the butter. Place the chicken smooth-side down in the pan and then raise the heat to medium-high. Cook turning once, until the nuts set and turn golden brown, about 3 to 4 minutes per side. Transfer meat to the prepared pan and bake until an instant-read thermometer inserted into the sides of the chicken registers 160 degrees F, about 20 minutes.
• Whisk the vinegar, salt, and pepper to taste in a medium bowl. Gradually whisk in the remaining 3 tablespoons olive oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing. Add the salad greens and toss to coat evenly. Divide the salad evenly among 4 plates, top with the chicken and serve.

SAGE & ALMOND CRUSTED CHICKEN

Steps:

• Preheat oven to 425°. Coat a wire rack with nonstick spray and set inside a baking sheet.
• For the chicken, cut breast pieces in half; season pieces with pepper. Combine almonds, panko, and sage in a dish. Place buttermilk in a separate dish.
• Dip chicken pieces in buttermilk, roll in almond mixture to coat, and place on prepared rack.
• Roast chicken until crisp and golden brown, about 50 minutes. Chicken is cooked when an instant-read thermometer inserted into the thickest part registers 165° for white meat and 175° for dark meat. Remove from oven.
• For the gravy, heat broth and milk in a saucepan over medium-low until simmering.
• Melt butter in a medium saucepan over medium heat. Whisk in flour; cook until roux is a light tan color, about 2 minutes. Whisk in broth mixture until there are no lumps.
• Stir in thyme, salt, vinegar, and pepper, and cook until the gravy thickens, 3-4 minutes.

GLUTEN-FREE SHAKE AND BAKE ALMOND CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine almond meal, paprika, sea salt, and black pepper together in a resealable bag. Put each chicken thigh into bag, 1 at a time; close bag and shake until evenly coated. Place chicken in a glass baking dish.
• Bake in the preheated oven until no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

ALMOND-CRUSTED CHICKEN

Steps:

• Preheat oven to 400 degrees. In a medium bowl, season bread crumbs with salt and pepper. Place eggs in a small bowl with 2 teaspoons water, and beat lightly. Dip chicken in egg, wiping away excess with 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 12-inch 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.

CRISPY SAGE CHICKEN TENDERS

Steps:

• In a bowl, whisk buttermilk, salt, pepper sauce and pepper until blended. Add chicken, turning to coat; let stand 15 minutes. In a shallow bowl, toss bread crumbs with sage. , In a deep skillet, heat 1 in. of oil to 365°. Dip tenderloins in crumb mixture to coat both sides, patting to help coating adhere. Fry chicken 2-3 minutes on each side or until deep golden brown. Drain on paper towels. Sprinkle with additional salt to taste. If desired, serve with ranch dressing.

ALMOND CRUSTED CHICKEN

Steps:

• Season the chicken with salt and pepper.
• Combine the parmesan cheese and almonds in a flat dish.
• In a large frying pan, heat 2 tablespoons of butter with 3 tablespoons of olive oil.
• Dip each chicken piece into flour, shaking off the excess, then dip it into the beaten egg, then into the parmesan & almonds.
• Place chicken into hot pan and cook 2 minutes, until golden brown. Turn and cook 1-2 minutes on the other side.
• Transfer to a warm plate.
• Pour off excess oil from pan.
• Add shallots and parsley to pan and sauté over medium heat. Add wine, then gradually whisk in the remaining butter.
• Season with salt and pepper and spoon over chicken breasts. Squeeze a little lemon juice over each breast.

ALMOND-CRUSTED CURRY CHICKEN SALAD TEA SANDWICHES

Steps:

• Preheat the oven to 350°F. Spread the almonds on a baking sheet, and toast until fragrant and golden, 5 to 7 minutes. Transfer to a bowl to cool, and gently crush. Set aside.
• In a medium saucepan, combine the chicken, salt, onion, peppercorns, and water. Bring to a boil over medium-high heat; reduce heat, and simmer until the chicken is cooked through, about 20 minutes. Transfer the chicken to a plate to cool; reserve the stock for another use.
• When the chicken is cool enough to handle, shred the meat and chop it into small pieces. Return to the plate; cover, and place in refrigerator until ready to use.
• In a small bowl, combine the mayonnaise, curry powder, chutney, vinegar, and toasted coconut; stir to combine. Reserve 1/2 cup curry mayonnaise, and stir the remaining mayonnaise into the chicken. Thinly spread butter on 2 slices bread; cover 1 slice with a thin layer of chicken salad, and top with the other bread slice. Set aside. Repeat with the remaining ingredients.
• Stack several sandwiches; use a serrated knife to trim the crusts and cut into 2 rectangles. Arrange the sandwiches in a single row on the serving tray; they should rest on one long edge with the short ends standing upright. Spread a dab of reserved curry mayonnaise on the short ends, and gently pat on the almonds. Serve immediately. (Do not cover with damp paper towels, or the almonds will become soft.)