Recipes

Almond Crusted Chicken with Spring Greens and Maple Teriyaki Dressing

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Nino Salvaggio
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Serves: 2
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Ingredients

  • 2 Boneless, Skinless Chicken Breasts
  • 1⁄2 Cup Seasoned All Purpose Flour
  • 1 Extra Large Egg
  • 1⁄4 Cup Milk
  • 1⁄2 Cup Lightly Toasted Sliced Almonds, chopped
  • 1⁄4 Cup Unseasoned Bread Crumbs
  • 1⁄2 Cup Canola or Vegetable Oil

Instructions

  1. Beat together egg and milk in a shallow bowl.
  2. Mix together chopped almonds and bread crumbs in a shallow bowl.
  3. Flour chicken breast in seasoned flour.
  4. Dip floured breast in egg mixture.
  5. Bread in the almond, bread crumb mixture.
  6. Pan fry breaded chicken in 1/2″ oil on medium high heat until medium brown and fully cooked.
  7. For the Salad: Toss all salad ingredients together.
  8. For the Dressing: Stir together all the dressing ingredients.
  9. To make salad – portion greens onto service plates. Allow the cooked almond chicken to rest after cooking until it is warm but not hot. Place chicken on salad and dress with the Maple Teriyaki Dressing.

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