"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Crunchy Almond Chicken Recipe

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This recipe for Crunchy Almond Chicken, by , is from The Otey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Friday, August 24, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 whole large skinless boneless chicken breasts
1/3 c basil leaves, thinly sliced
1/4 lb mozzarella cheese, shredded
1 egg
1 (6oz) can almonds, finely chopped
6 tbsp butter
1 pint cherry tomatoes
1/4 tsp salt

Directions:
Directions:
1. Cut each chicken breast in half. Holding knife parallel to work surface and starting from a long side, slice each piece of boneless breast horizontally, almost but not all the way through. Spread open to make a butterflied breast. With meat mallet or dull edge of French knife, pound each butterflied breast to 1/4 inch thickness. 2. Reserve 2 tablespoons sliced basil leaves for cooking with cherry tomatoes. Onto one half of a butterflied breast, place 1/4 cup of shredded cheese and about 1 tablespoon remaining sliced basil leaves. Fold other half of breast over filling; pound edges of chicken breast to seal. Repeat with remaining butterflied breasts, cheese, and sliced basil leaves. 3. In pie plate, with fork, beat egg with 1 tablespoon water. Place almonds on waxed paper. Coat chicken breasts with egg mixture, then almonds. 4. In 12 inch skillet over medium high heat, in 5 tablespoons hot butter cook chicken breasts 3 to 4 minutes on each side until chicken is tender and loses pink color throughout. Remove chicken to warm platter. 5. In 10 inch skillet over high heat, heat remaining 1 tablespoon butter or margarine with tomatoes, salt and reserved sliced basil leaves, stirring tomatoes and shaking skillet often, just until tomatoes are heated through. Place tomatoes on platter with chicken. Garnish with basil leave.

Number Of Servings:
Number Of Servings:
Makes 4 servings

 

 

 

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