Crunchy Chicken Almondine
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
5 boneless skinless chicken breast halves (can use 10 chicken breast tenders)5 cups crushed corn flakes cereal3/4 cup ground almonds1/8 tsp salt1 egg1 cup 2% milk1 tsp almond extract1 cup all-purpose flour1/8 tsp freshly ground pepper
Makes 6 servings.
1. Heat oven to 350 F. Spray 13x9-inch pan with nonstick cooking spray.
2. Rinse chicken and pat dry. Place each chicken piece between 2 sheets of parchment paper; pound until 1/2 inch thick (not necessary if using chicken breast tenders).
3. In medium bowl, combine corn flakes, almonds and dash of salt; mix well. Set aside.
4. In another medium bowl, beat egg, milk, and almond extract at medium speed until frothy. Add flour, salt and pepper; continue beating until smooth.
5. Dip chicken into batter, then coat with corn flake-almond mixture. Arrange chicken pieces in pan about 1 inch apart. Bake, uncovered, 45 minutes or until internal temperature reaches 160 F. Serve while hot and crunchy.
Number of Servings: 10
Recipe submitted by SparkPeople user SKINNYNM.
1. Heat oven to 350 F. Spray 13x9-inch pan with nonstick cooking spray.
2. Rinse chicken and pat dry. Place each chicken piece between 2 sheets of parchment paper; pound until 1/2 inch thick (not necessary if using chicken breast tenders).
3. In medium bowl, combine corn flakes, almonds and dash of salt; mix well. Set aside.
4. In another medium bowl, beat egg, milk, and almond extract at medium speed until frothy. Add flour, salt and pepper; continue beating until smooth.
5. Dip chicken into batter, then coat with corn flake-almond mixture. Arrange chicken pieces in pan about 1 inch apart. Bake, uncovered, 45 minutes or until internal temperature reaches 160 F. Serve while hot and crunchy.
Number of Servings: 10
Recipe submitted by SparkPeople user SKINNYNM.
Nutritional Info Amount Per Serving
- Calories: 289.5
- Total Fat: 6.5 g
- Cholesterol: 91.6 mg
- Sodium: 220.0 mg
- Total Carbs: 24.5 g
- Dietary Fiber: 1.6 g
- Protein: 32.5 g
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