1 boneless breast chicken, skinned and halved horizontally
Almond Crust
1/3 cup almonds (sliced or slivered)
1/4 cup panko crumbs (bread or potato)
1 tablespoon parmesan cheese, grated
1 tablespoon flour (all purpose)
1 teaspoon smoked paprika
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper or to taste
1 egg white, slightly beaten
2 teaspoon water
Romesco Sauce
1/2 cup jarred, roasted red peppers
2 tablespoon almonds (sliced or slivered)
2 tablespoon sherry vinegar
2 tablespoon fresh parsley, chopped
1/2 teaspoon salt
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper or to taste
To toast almonds, line a baking sheet with parchment paper and spread almonds in single layer. Bake in preheated oven at 325° for 5 minutes. Carefully remove parchment with almonds and place on countertop immediately to avoid over cooking.
Directions:
Preheat oven to 375°
Coat a baking sheet with nonstick spray or oil.
For Crust:
Pulse 1/3 cup almonds in a food processor until coarse.
In a shallow bowl combine almonds with breadcrumbs, parmesan, flour, 1 tsp paprika, 1/2 tsp black pepper, and 1/4 tsp cayenne.
In a separate shallow dish whisk together egg white and water.
Dip chicken in egg white, letting excess drip off. Dredge chicken in almond mixture and place on prepared baking sheet.
Bake chicken about 15 minutes, until 165°.
Meanwhile make Romesco sauce.
Blend roasted pepper, toasted almonds, vinegar, parsley, 1/2 tsp paprika, 1/4 tsp black pepper and 1/8 tsp cayenne in food processor until nearly smooth.
Serve chicken with Romesco Sauce on the side
Comments:
Recipe found in "Thinner Dinners for two" magazine