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Almond Parmesan Chicken
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- #42147
With teriyaki sauce, parmesan, and almonds, this chicken dinner might seem all over the culinary map. The sauce is really the star of the show, tying it all together.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
3 pounds chicken breast halves, boneless & skinless
1 egg, beaten
1 cup sliced almonds
1/2 cup grated Parmesan cheese
Sauce
1 tablespoon olive oil
1/4 chopped red onion
1 tablespoon minced garlic
1 cup white wine
1/4 cup teriyaki sauce
2 teaspoons minced fresh tarragon
directions
Preheat oven to 375 degrees F. Cut breast halves in two.
Put beaten egg in shallow bowl. Place almonds in another shallow bowl.
Dip each piece of chicken first in beaten egg, then in almonds. Place in baking dish and bake 20 minutes. Sprinkle with Parmesan and bake an additional 20-30 minutes, until almonds are golden brown and chicken is cooked throughout.
Meanwhile, heat oil in a medium saucepan. Add onion and garlic and cook on medium heat until onion starts to caramelize, about 5 minutes. Stir in wine, teriyaki sauce and minced tarragon. Bring to a boil, then simmer until mixture is reduced by half (about 10 minutes.) Sauce will be thin; strain.
Divide sauce among individual plates. Place piece of chicken on each and accompany with steamed snap peas.
added by
WildPumpkin1
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
February 25, 2006
The sauce was really tasty, so much so we wish we had doubled the amount. It seems a tad sparse for 3 pounds of chicken and it wasn't thin as the directions suggested after reducing it for 10 minutes (we liked it this way though!). We also slightly crushed our sliced almonds so they would adhere better to the chicken pieces. Very tasty. We had a little chicken leftover the next day and sliced it thin for salads! Mmmm!