September 1, 2010

Chicken Almondine Tenders


So this is one of the first Relish recipes I have made in awhile. It turned out well, although it was even better once we got the honey mustard out of the fridge to serve as a dipping sauce. My only problem with the recipe is that I ran out of the final dredging step (panko and almonds) so the recipe below has increased amounts. And of course I paired it with roasted broccoli and carrots, because we hadn't had roasted broccoli for a couple weeks and were starting to go through withdrawal.

Chicken Almondine Tenders
Adapted from Relish
Serves 2

1/3-1/2 cup flour (however much you need)
1 large egg
3/4 cup sliced or slivered almonds (chopped if pieces are big)
1/2 cup panko
1/2 teaspoon cornstarch
2 boneless, skinless chicken breasts
coarse salt and freshly ground black pepper
1/4 cup canola oil

1. Spread flour in a shallow dish; season with salt and pepper. Lightly beat egg in a second shallow dish. Combine almonds, panko and cornstarch in a third shallow dish; season with salt and pepper.

2. Slice the chicken breasts into 1-inch strips and season with salt and pepper. One at a time, coat the chicken lightly with flour, dip in the egg and dredge in the almond mixture, pressing to adhere.

3. Heat enough oil to coat the bottom of your saute pan (you may not need all 1/4 cup, depending on the pan size) over medium heat. Cook the chicken until browned, 2-3 minutes per side. Don't crowd the pan with the chicken; you may need to cook in batches.

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