Get ready to transform your ordinary chicken dinner into a gourmet masterpiece with this mouthwatering Almond and Summer Savory Crusted Chicken Breast recipe! Imagine biting into a perfectly golden, crunchy exterior that gives way to tender, juicy chicken - all infused with the unique, herbaceous flavor of summer savory and the rich, nutty crunch of ground almonds. This recipe is about to become your new go-to dinner that will have your family and friends begging for seconds!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken breasts
- 1 cup almonds (ground)
- 2 tablespoons summer savory
- 1 egg (beaten)
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease with olive oil.
- Pat the chicken breasts dry with paper towels to remove excess moisture. This helps the coating adhere better.
- In a food processor, pulse the almonds until they are finely ground but not turning into a paste. Transfer to a shallow dish.
- Mix the ground almonds with summer savory, salt, and black pepper in the shallow dish. Stir to combine thoroughly.
- Beat the egg in a separate shallow dish, creating a smooth liquid for coating the chicken.
- Dip each chicken breast first into the beaten egg, ensuring complete coverage. Allow excess egg to drip off.
- Immediately roll the egg-coated chicken breast in the almond and summer savory mixture, pressing gently to ensure the coating adheres completely.
- Place the crusted chicken breasts on the prepared baking sheet, leaving space between each piece for even cooking.
- Bake in the preheated oven for 22-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
- Remove from oven and let rest for 5 minutes before serving to allow juices to redistribute.
- Serve hot, optionally garnished with fresh herbs or a squeeze of lemon for added brightness.
Tips
- Pat the chicken breasts completely dry before coating to ensure the best possible crust adhesion.
- Use a food processor to grind almonds to a consistent, fine texture - avoid over-processing to prevent turning them into almond butter.
- For extra flavor, try toasting the almonds lightly before grinding for a deeper, nuttier taste.
- Use a meat thermometer to ensure the chicken reaches exactly 165°F (74°C) for food safety and optimal juiciness.
- Let the chicken rest for 5 minutes after cooking to redistribute the juices, keeping the meat moist and tender.
- For a gluten-free option, this almond crust is naturally wheat-free and perfect for those with dietary restrictions.
- Experiment with different herbs if summer savory isn't available - thyme or rosemary can make excellent substitutes.
Nutrition Facts
Calories: 267kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 68mg
