Almond Crusted Rosemary Chicken
Ingredients
Chicken
- 4 chicken breasts
- Natural almonds (handful per breast)
- 2 large tomatoes
- 2/3 cup olive oil
- Grated parmesan cheese
- 2 stems fresh rosemary
- Frozen corn
- Sour cream
- Cayenne pepper
- Picante sauce
- Olive oil
- Fresh rosemary
- Garlic in olive oil
- Salt and pepper
- Red bell pepper
- Small paper bag
- Flour
- Beaten egg with splash of milk
Marinade
- 2/3 cup olive oil
- Rosemary
Instructions
- Brush chicken breasts generously with marinade. Season with salt, pepper,
and cayenne. Cover and let marinade for up to an hour.
- Crush almonds into coarse pieces.
- Dredge chicken breasts in flour, dip in beaten egg, and roll in almond pieces.
- Pour remaining marinade in skillet. Brown chicken breasts over medium heat;
3 minutes per side. Turn heat down to simmer, cover pan, and cook for 30 minutes
turning occasionally.
- Cut bell pepper in half and remove seeds. Lay cut side down in baking pan
sprayed with olive oil. Slice tomato in 1/2 inch slices. Brush both sides with
the marinade. Put into pan with bell pepper. Broil on low for 10 minutes.
- Remove pepper halves and place in paper bag; fold over the top. Return tomato
slices to oven for 10 more minutes.
- Heat 1 tablespoon garlic in olive oil. Add 2 cups frozen corn. Stir and
let cook over medium heat for 10 minutes, stirring occasionally.
- While corn is cooking, remove skin from bell pepper, and slice thinly. Add
to corn and continue cooking.
- To serve, put a generous helping of corn on a plate. Top with a chicken
breast, and lay tomato slice on top of the breast. Sprinkle with parmesan cheese.
Recipe and photo credit (used with permission):
National Chicken Council