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Almond-Crusted Chicken

Cooking Connection


Quick and easy

Quick and easy

Quick and easy
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Prep Time:

15 minutes

Cook Time:

15 minutes


4 servings


1  pound  thin sliced, boneless, skinless chicken breasts (chicken for milanesa)

*  salt

*  ground black pepper

1/4  cup  flour

1  cup  fresh bread crumbs

3/4  cup  sliced almonds

1/2  cup  buttermilk

2  tablespoons  honey mustard

*  non-stick cooking spray


  Heat oven to 450 degrees. Cover a large baking sheet with foil.

Lay chicken out on a sheet of wax paper. Season both sides with salt and pepper, then sprinkle with flour; turn to coat and shake off excess.

Combine breadcrumbs with almonds in a shallow dish or on a plate. Blend buttermilk with mustard in a separate shallow bowl. Dip chicken pieces in buttermilk to coat both sides, then dredge in almond mixture.

Heat a large nonstick skillet over Medium-High heat 3 minutes. Spray skillet with nonstick spray. Cook chicken in skillet in 2 batches, 1 1/2 minutes per side, or until browned. Spray skillet in between batches. Remove chicken to foil-lined sheet; spray tops with nonstick spray.

Bake 8 to 10 minutes until no longer pink, or until internal temperature of chicken reaches 165 degrees.
Nutritional Information
No Nutritional Information Available
Cooking Connection

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