Receta Smokehouse Almond Crusted Chicken Breasts
This Smokehouse Almond Crusted Chicken has a smoky, spicy, taste you will rave about.
Smokehouse Almond Crusted Chicken Breasts
- 16 ounces chicken breast filets
- ¼ cup smokehouse almonds
- 1 teaspoon paprika
- 1 egg
- ½ Tablespoon Olive Oil
- ½ Tablespoon butter
Take the almonds and blend them in the blender until it turns into a meal (do not over blend or it will turn into paste or almond butter.
Pour the meal in a shallow bowl and combine with the paprika.
In a separate shallow bowl add the egg.
Dredge the chicken in the egg and then in the almond meal.
In a large skillet over high heat, melt the butter and oil.
Add the chicken and cook about 4 to 6 minutes per side
Serve with a few extra chopped smokehouse almonds on top
3.2.2310
You know what’s crazy?
It’s rained more this past week than in the past six months combined. Torrential downpours and when you least expect it. The hubby and I got caught in a rainstorm totally unprepared this past weekend. No raincoats, or hats.
Just two silly California people thinking it was going to warm up, but never did.
I prefer the warm weather months and would rather be hot than cold.
The cold does make me crave comforting foods. With a can of Smokehouse almonds in the pantry, I figured, why not encrust my chicken breasts with it. And, I must admit and grand idea. It was delicious with a hint of that smokey flavor.
With a bag of frozen fries, brushed them with a bit of olive oil and baked them up nice and golden brown. Such a great combination with the crusted chicken.
So rain rain go away. And winner winner, chicken dinner.
Thanks for stopping by and have a great day.
Marlene
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