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Recipe by:

Sara Crocker

Almond-Crusted Chicken with Peach Salad

This almond-crusted chicken served with a refreshing peach salad is a delightful autumn meal, perfectly combining savory and sweet elements.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Group: Almond-Crusted Chicken
  • 2 pieces boneless, skinless chicken breasts
  • 1 cup almond flour
  • ½ cup grated Parmesan cheese
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • Salt and pepper to taste
  • 2 large eggs
  • 1 Tbsp. Dijon mustard
  • Olive oil (for frying)

Equipment

  • Cast-iron skillet
  • Meat mallet
  • Mixing bowls
  • Serving bowl

Method
 

  1. Start by placing the chicken breasts between two pieces of plastic wrap and gently pound them to an even thickness using a meat mallet.
  2. In one bowl, whisk together the eggs and Dijon mustard until smooth. In another bowl, combine almond flour, grated Parmesan, garlic powder, onion powder, salt, and pepper.
  3. Dip each chicken breast into the egg mixture, allowing any excess to drip off before coating it in the almond mixture. Press the coating onto the chicken to adhere properly.
  4. Heat about ¼ inch of olive oil in a cast-iron skillet over medium heat. Carefully add the chicken breasts, cooking for about 4-5 minutes on each side until golden brown and crispy.
  5. While the chicken is cooking, assemble your salad by layering the mixed greens, peach slices, crumbled feta, and toasted walnuts in a large serving bowl. Drizzle with balsamic vinaigrette, tossing gently to combine.
  6. Once the chicken is golden and cooked through, remove it from the skillet and let it rest for a few minutes. Slice the chicken and serve atop the peach salad.

Notes

This dish is a perfect blend of flavors and textures, great for any fall gathering.