Almond Encrusted Chicken With Dijon Dressing

My almond encrusted chicken with dijon dressing is the ultimate dish of sophistication. With a crispy coating of toasted almonds fried onto the chicken breast to make it delicious and moist. Then a simple arugula dijon dressed salad to bring depth to the nutty crust. This almond encrusted chicken with dijon dressing will become a new staple recipe in your household. Make this almond encrusted chicken with dijo dressing for dinner or meal prep some lunches.

almond encrusted chicken with dijon dressing

Almond Encrusted Chicken with Dijon Dressing Recipe

Serves: 3 - 5 people

Prep Time: 25 minutes

Active Time: 30 minutes

ingredients for almond encrusted chicken with dijon dressing

Ingredients

12 - 16 oz. Chicken Breast (one large breast or two small)

1 Whole Egg

2 tbsp. Water

1 cup Whole Unsalted Almonds, toasted then crushed (salted is fine, just skip the salt)

1/4 cup Plain Panko Breadcrumbs

1/2 tsp. Salt (DO NOT USE if your Almonds are salted)

1 tsp. Garlic Powder

3/4 tsp. Chili Powder

6 - 10 oz. Fresh Arugula

3 tbsp. Extra Virgin Olive Oil

2 tbsp. Dijon Mustard

2 tbsp. Grated Parmesan Cheese

1 tsp. Black Pepper

1/4 cup Vegetable Oil, for frying

arugula salad with dijon dressing

Directions

1) Toast almonds: in a baking pan lined with tinfoil, place almonds onto pan and put in 250 degree F oven for 7 minutes. We don't want a full toast as we will be pan frying the chicken, but toasted releases a deeper nutty flavor. If you are pressed fro time, you can skip this step.

2) Cut chicken: slice chicken breast into individual pieces, they should be 1/2 - 3/4 inch thick. 3) Crush almonds: in a food processor, mince almonds until they are small uniform pieces, similar to the texture of the panko. If you do not have a food processor, you can use a heavy duty ziploc bag and crush with a big spoon or rolling pin.

4) Coat chicken: you will need two bowls. In a small bowl crack egg and mix with the water, making sure it is completely whisked. In a medium bowl add the crusted almonds, plain panko, salt, garlic powder and chili powder. Coat each chicken breast in the egg, making sure to flip on both side then add to the bowl with the almonds and repeat. Make sure to all parts of the chicken are coated with the almond crust.

5) Make dijon dressing: in a medium bowl, add the extra virgin olive oil, dijon mustard, grated parmesan cheese and black pepper. Whisk vigorously until combined and then toss in arugula to make sure each green is coated. Set aside for topping while frying the chicken.

6) Fry chicken: place a large heavy bottomed skillet place on the stove over medium heat and add the vegetable oil, just until it coats the bottom of the pan. We don't want it be swimming in oil, just making she it doesn't stick to the pan. Cook chicken on 4 minutes on each side. When removed from pan top each with a good bunch of dressed arugula and serve immediately.

make this for dinner: almond encrusted chicken with dijon dressing

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If you're looking for something else to make try my Mediterranean Milanese.

Almond Encrusted Chicken with Dijon Dressing Recipe Wrap-Up

This almond encrusted chicken with dijon dressing is going to be the new ultimate dinner staple. With a sophisticated mix of flavors, but a straight forward recipe method, this recipe will easily fall into your weekly dinner rotation. The almond encrusted chicken has the perfect balance of nutty spice. While the creamy dijon dressed arugula brings the flavors together wonderfully. My almond encrusted chicken with dijon dressing will make you feel like a professional chef!