Gourmet Guru: Honey-Almond Chicken with Roasted Vegetables
By: Marian Kelly
Updated: July 26, 2012
Chef Damien Tiregol of Crabby's Seafood Bar and Grill shows Toni and Jeremiah how to make a simple but elegant meal with almond-encrusted chicken and oven-roasted zucchini and peppers.
Honey Almond Chicken
1 c sliced almonds
2 c flour
2 c panko bread crumbs
1 c buttermilk
4 6-oz boneless skinless chicken breasts (pounded flat)
1 c honey
1/4 c soy sauce
2 Tbs Dijon mustard
salt & pepper to taste
Honey Almond Chicken
1 c sliced almonds
2 c flour
2 c panko bread crumbs
1 c buttermilk
4 6-oz boneless skinless chicken breasts (pounded flat)
1 c honey
1/4 c soy sauce
2 Tbs Dijon mustard
salt & pepper to taste
Start by making your breading station. Put flour and buttermilk in separate bowls. Place the panko and almonds in the same bowl; mix well.
Take the chicken and season it well. Warm a saut pan to 350 and pour 3 Tbs of olive oil in the pan; let heat through. Then place the chicken first in the flour, then in the buttermilk, then the panko mixture, and then into the hot saut pan. Let brown on one side two to three minutes. Flip and repeat until an internal temperature of 165 is reached. When the chicken is fully cooked, mix soy sauce, Dijon and honey together and reduce in a separate pan for 2 minutes. Glaze cooked chicken and enjoy!
