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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 444.3
  • Total Fat: 20.9 g
  • Cholesterol: 136.9 mg
  • Sodium: 231.4 mg
  • Total Carbs: 4.1 g
  • Dietary Fiber: 2.2 g
  • Protein: 58.4 g

View full nutritional breakdown of Almond-Crusted Chicken Breast calories by ingredient
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Almond-Crusted Chicken Breast

Submitted by: MARGOTHD11
Almond-Crusted Chicken Breast

Introduction

Awesome chicken dinner for two! It's now one of our favorites! Super healthy and delicious :) Awesome chicken dinner for two! It's now one of our favorites! Super healthy and delicious :)
Number of Servings: 2

Ingredients

    2 boneless-skinless chicken breasts
    Salt & Pepper
    Pinch of cayenne
    1/4 cup roasted, unsalted almonds
    1 small garlic clove
    4 tsp extra-virgin olive oil

Directions

Preheat oven to 425˚F. Season chicken breasts with salt, pepper and cayenne. Place on aluminum foil lined sheet pan.

In a food processor, mini-chopper, or blender make a coarse paste of the almonds, garlic and oil. Top each chicken breast with half mixture pressing down slightly to adhere.

Roast for 15 to 18 minutes until cooked through.

Serve with your choice of sides (brown rice, spinach, quinoa, etc).

Number of Servings: 2

Recipe submitted by SparkPeople user MZHARRIS04.






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Member Ratings For This Recipe


  • Very Good
    1 of 1 people found this review helpful
    Very good, but I'm going to try baking it on a rack or broiler pan next time because the chicken ended up sitting in a puddle by the end of the baking time. - 3/15/13

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  • Very Good
    1 of 1 people found this review helpful
    I added plenty of Portuguese spice - equally good would be Cajun spice. Guests enjoyed this very much - 7/10/12

    Reply from MARGOTHD11 (7/10/12)
    Sounds delicious -- what's in Portuguese spice?


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  • Incredible!
    1 of 1 people found this review helpful
    delicious !!! - 7/7/12

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  • 1 of 1 people found this review helpful
    Amazing, made this for dinner along with a little lemon/olive oil dressing for the spinach. I want this every week now. - 6/7/12

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  • Incredible!
    1 of 1 people found this review helpful
    it was easy, delicious and my husband, the pickiest eater on the planet, loved it! Four thumbs up! - 10/10/10

    Reply from MARGOTHD11 (12/10/10)
    Yay! So exciting when picky eaters love something, right? Yum!


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  • Incredible!
    1 of 1 people found this review helpful
    So so so yummy! And SO EASY!! - 9/10/10

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  • Very good but I added some cajun seasoning to it which really added some flavor to it. I will be fixing this often! - 4/25/14

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  • looking for the one that has touch of honey - 8/17/13

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  • DH cut one chicken breast in half. I finished off with teryiaki glaze watered down 2 to 1( had some on hand that needed to be used). Delicious meal paired with steamed broccoli and mushrooms. - 3/23/13

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  • Delicious! - 2/15/13

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  • I love this recipe! Tasty and easy. - 9/10/12

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  • subbed cumin for garlic... - 7/8/12

    Reply from MARGOTHD11 (7/8/12)
    How was the cumin? Did you like it? I absolutely adore that spice, didn't even occur to me. Will have to try it next time.


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  • This was a keeper. My husband liked the flavor and I loved how easy it was. A little bland, though. We had to add some sauce and next time I will season it more... - 1/21/12

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  • I had to modify and use almond flour because I didn't have any almonds, but still super super yummy! - 6/1/11

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  • Will make it again! - 4/13/11

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  • This meal is so easy and very satisfying! I doubled the almond paste and cut the chicken into strips. It was very yummy paired with a green salad with lime vinagrette. - 1/5/11

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  • Delicious! I added some garlic salt on top of the almond paste on the chicken and served it with a steamed sweet potato, green beans and english peas. - 12/10/10

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  • I really liked this. I didn't have any cayenne, but it still turned out great. Next time I will use a meat tenderizer to make the chicken less thick. - 11/30/10

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  • This was really delicious! The crust made the chicken nice and moist. :) I added a small bit of curry. - 11/4/10

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