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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Almond Chicken Recipe

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This recipe for Almond Chicken, by , is from The NELSON Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
ANDREA NELSON

Category:
Category:

Ingredients:  
Ingredients:  
Chicken
Flour
Eggs (beaten)
Panko (plain Japanese breading)
Sliced almonds
Salt & Pepper
Peanut Oil

Directions:
Directions:
This can be made in small or large batches. Heat Peanut oil in fry pans until hot.

Pound chicken breast until very thin. Prepare an assembly line of the following ingredients...pie plates or 11x14 pans work well. Dip chicken (both sides) in each ingredient in the the following order.

Flour
Eggs (beaten)
Panko
Almonds (sliced)
Salt & Pepper

Fry chicken in Peanut oil until golden brown (don't crowd the fry pan). Keep chicken warm in the oven as you finish your batches.

Personal Notes:
Personal Notes:
It's even better on day two, three, and four. I like to cut it up and add it to fried rice.

 

 

 

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