Perfectly Almond-Pecan Crusted Chicken

Almond-pecan crusted chicken is a delightful dish that combines the rich flavor of almonds with the crunchiness of pecans for a unique and satisfying texture. This recipe yields a healthy, protein-rich meal perfect for those looking to add some variety to their weeknight dinners or as part of a balanced lunch menu.

The cooking time for this recipe is approximately 40 minutes, while it serves four people generously. Here’s how you can prepare this dish:

Ingredients

• 4 boneless, skinless chicken breasts (about 1 pound each)
• 1 cup finely chopped almonds
• 1/2 cup finely chopped pecans
• 3 tablespoons all-purpose flour
• 3 teaspoons garlic powder
• 2 teaspoons paprika (smoked, if preferred)
• 1 teaspoon salt
• 1/4 teaspoon cayenne pepper (optional but recommended for a bit of heat)
• Olive oil, for coating the chicken and frying
• Lemon slices or wedges, for garnishing

Instructions

Step 1: Preheat your oven to 375°F (190°C). Lightly coat a baking sheet with parchment paper or non-stick spray.

Step 2: In a shallow bowl, mix the flour, garlic powder, paprika, salt, and cayenne pepper. Set this mixture aside to use later for coating the chicken breasts.

Step 3: In another shallow bowl, combine the finely chopped almonds and pecans. These will form the crust that will be applied over the chicken breasts before cooking.

Step 4: Coat each chicken breast with the flour mixture by dredging them in it on both sides. Then, dip the coated chicken into the almond-pecan mixture to ensure a thick and even coating of nuts covering all parts of the chicken pieces. Shake off any excess nut mixture.

Step 5: Place the coated chicken breasts onto your prepared baking sheet, ensuring they are not touching each other for easier browning during cooking. Drizzle olive oil over them to prevent sticking and enhance flavor.

Step 6: Bake in the preheated oven for about 35 minutes or until the internal temperature of the chicken reaches at least 165°F (74°C), checking it with a meat thermometer inserted into the thickest part of the breast. The almonds and pecans should be golden brown, which is a sign that the dish is ready.

Step 7: Once cooked, remove from the oven, let rest for about 5 minutes, then slice each chicken breast diagonally to serve. Garnish with lemon wedges if desired for extra zest and color.

Tips for Success

1. Ensure your nuts are finely chopped; this will help them adhere better to the chicken breasts once baked.
2. For added flavor, try using fresh herbs like thyme or rosemary in place of some of the spices listed. Herbs can be sprinkled over the seasoned flour mixture before coating the chicken pieces.
3. If you prefer a crispier finish, consider adding a few more tablespoons of finely ground nuts to the mix and lightly press them onto the coated chicken breasts after dipping into the almond-pecan blend.

Storage Recommendations

This recipe can be stored in an airtight container inside your refrigerator for up to four days. For longer storage, consider freezing the leftover pieces. To freeze, wrap each portion separately in plastic wrap or aluminum foil and place them into freezer bags. Frozen chicken can stay this way for up to three months.

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p>To reheat, either bake at 350°F (175°C) for about 20-25 minutes until heated through, or cook directly on the stovetop in a bit of olive oil over medium heat until hot throughout and the nuts are golden again. Enjoy your perfectly almond-pecan crusted chicken!