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Spanish Crusted Chicken Recipe

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This recipe for Spanish Crusted Chicken, by , is from Food Tastes Better Shared With The Ones You Love, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Daniel Sanchez
Added: Wednesday, May 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
5 tablespoons extra-virgin olive oil, divided
4 (6-ounce) boneless, skinless chicken breasts
Salt
Freshly ground black pepper
1 cup all-purpose flour
2 teaspoons smoked paprika
2 eggs
1 1/2 cups peeled almonds
1/2 cup bread crumbs (Italian Blend or whatever you like)
Generous handful flat-leaf parsley
1/3 cup dry sherry, eyeball it
2 Tablespoons cold butter, cut into pieces

Directions:
Directions:
Preheat oven to 375 degrees
Heat about 4 tablespoons extra-virgin olive oil over low heat in a large skillet.
From the rounder, thicker side of the breast, cut into and across but not through the breast meat and butterfly the breast open.
Season the chicken with salt and pepper on both sides.
Pour flour, smoked paprika and salt and pepper onto a dish; beat eggs in a second dish with a splash of water.
Grind nuts, bread crumbs and parsley in food processor to combine. The nuts should have the same consistency as the bread crumbs. Start the processor in pulses then turn on to combine.
Pour nut mixture onto plate. Coat the chicken in flour, egg then nuts. Wash your hands.
Raise heat under the skillet to medium-medium high. When oil ripples, add the chicken and brown on both sides, and finish in the oven until deeply golden and cooked through. Check it frequently
**Remove chicken to a platter and add sherry to the pan then stir in butter. Spoon pan sauce over chicken and serve with rice alongside.**

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15min.
Personal Notes:
Personal Notes:
I'm not of age so I haven't done the Sherry sauce yet. But I'm guessing its good

 

 

 

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