Crunchy Almond Raspberry Chicken
Elevate your dinner table with this irresistible Crunchy Almond Raspberry Chicken—a recipe that combines a golden, nutty crust with a sweet and tangy raspberry sauce for the ultimate flavor experience. Tender, seasoned chicken breasts are coated in a delightful blend of chopped almonds and panko breadcrumbs, creating a perfectly crunchy exterior. The dish is finished with a luscious raspberry sauce made from preserves, Dijon mustard, and red wine vinegar, adding a vibrant contrast to the crispy coating. Ready in under an hour, this gourmet-inspired meal is perfect for impressing guests or treating yourself to a restaurant-quality dinner at home. Garnish with fresh raspberries and parsley for a stunning presentation that's as gorgeous as it is delicious. Keywords: crunchy chicken recipe, almond crusted chicken, raspberry sauce for chicken, easy dinner recipe.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 cup Sliced almonds
- 1 cup Panko breadcrumbs
- 0.5 cup All-purpose flour
- 2 large Eggs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil
- 0.5 cup Raspberry preserves
- 1 tablespoon Dijon mustard
- 1 teaspoon Red wine vinegar
- 0.25 cup Fresh raspberries (optional, for garnish)
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Place the sliced almonds and panko breadcrumbs in a food processor. Pulse a few times until the almonds are chopped into small pieces but still retain some texture. Transfer to a shallow plate.
Set up a breading station with three shallow dishes: one with all-purpose flour, one with beaten eggs, and one with the almond-panko mixture.
Pat the chicken breasts dry with paper towels, then season both sides with salt and black pepper.
Dredge each chicken breast first in the flour, shaking off any excess, then dip into the egg until fully coated. Finally, press each side into the almond-panko mixture, ensuring an even coating.
In a large oven-safe skillet, heat olive oil over medium heat. Add the chicken breasts and cook for 2-3 minutes per side, or until golden brown. Work in batches if necessary to avoid overcrowding the pan.
Transfer the skillet with the chicken to the preheated oven and bake for 15-18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
While the chicken bakes, prepare the raspberry sauce. In a small saucepan over low heat, combine the raspberry preserves, Dijon mustard, and red wine vinegar. Stir until smooth and heated through, about 2-3 minutes. Remove from heat.
Once the chicken is done, remove it from the oven and let it rest for 5 minutes.
Serve the chicken drizzled with the raspberry sauce and garnished with fresh raspberries and parsley, if desired. Enjoy!
Nutrition Facts
Calories |
875 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 5.1 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 241 mg | 80% | |
| Sodium | 967 mg | 42% | |
| Total Carbohydrate | 64.2 g | 23% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 23.5 g | ||
| Protein | 68.7 g | 137% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 165 mg | 13% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 826 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
