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Summary
| Yield | |
|---|---|
| Source | "The Best 30-Minute Recipe," by the editors of Cook's Illustrated (America's Test Kitchen) |
| Prep Time | 30 minutes |
| course | main course |
| ethnicity | american |
Description
This recipe utilizes the Valley's plentiful almonds in a quick, unique dinner.
Ingredients
- 1c unbleached all-purpose flour
- 2 large eggs
- 3⁄4c sliced almonds (see note)
- 3⁄4c panko (japanese bread crumbs)
- 2t ground cinnamon
- 1t cornstarch
- 4 boneless, skinless chicken breasts
- 1c vegetable oil
- 3⁄4c dried cranberries
- 1⁄2c orange marmalade
- 1⁄2c orange juice
- 2T fresh minced chives
- 1t fresh lemon juice
Instructions
Adjust the oven rack to the middle position, and heat the oven to 200 degrees.
Spread flour in shallow dish. Beat eggs in second shallow dish. Process almonds into fine crumbs in food processor, about 10 seconds, then toss with panko, cinnamon and cornstarch in third shallow dish.
Pat the chicken dry with paper towels, and season with salt and pepper. Working with one piece of chicken at a time, dredge in flour, then dip into egg and finally coat with nut mixture. Press on nuts to make sure they adhere.
Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add chicken, and brown on both sides, 6-8 minutes total. Drain chicken briefly on paper towels, then place on a wire rack set over a baking sheet and keep warm in oven.
Pour hot oil out of pan, and wipe pan clean with wad of paper towels. Add cranberries, marmalade and orange juice to skillet, and simmer over medium-high heat until mixture is thick and glossy, 3-5 minutes. Off heat, stir in chives and lemon juice, and season with salt and pepper to taste. Spoon cranberry relish over chicken before serving.
Notes
Note: Don't process the nuts longer than directed, or they will turn pasty and oily. You can substitute an equal amount of whole pecans for the sliced almonds, but note that the crust will be darker colored. Store-bought dried bread crumbs taste very disappointing here; if you can not find panko, process two slices of high-quality sandwich bread into coarse crumbs in a food processor, then spread them out onto a baking sheet and let them dry in a 250- degree oven for about 20 minutes.
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