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Lunch / Dinner

Almond-Crusted Chicken

For crispy chicken that’s actually healthful, look no further than these crusted tenders served with a thick roasted pepper sauce.

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Ingredients

FOR THE CHICKEN, PULSE:

FOR THE SAUCE, PURÉE:

HEAT:

Cubed fresh Italian bread works best for coarse bread crumbs. If you're short on time, you can substitute with store-bought bread crumbs.

Instructions

For the chicken, pulse baguette and almonds in a food processor until coarse; transfer to a shallow dish. Place flour, Parmesan, and salt in a separate shallow dish, and place broth in a third shallow dish.

Dredge chicken in flour mixture, then dip into broth. Dredge chicken in crumb mixture until coated, pressing to adhere. Place chicken on a rack set over a baking sheet and chill while making sauce.

For the sauce, purée peppers, tomatoes, and broth in a food processor.

Heat oil in a saucepan over medium-high. Add garlic and cook 30 seconds. Stir in pepper mixture, bring to a simmer, and cook until thickened, about 7 minutes. Stir in lemon juice and season sauce with salt and pepper flakes.

Sauté chicken in oil in a nonstick skillet over medium-high heat until golden-brown, 3–4 minutes. Flip chicken and sauté until cooked through, 3–4 minutes more. Serve chicken with sauce.

Firmly press both sides of the chicken into the almond and bread crumb mixture so the crumbs stick.

Firmly press both sides of the chicken into the almond and bread crumb mixture so the crumbs stick.

To thicken the sauce, add the pepper mixture to the garlic oil and simmer briefly to cook out excess liquid.

To thicken the sauce, add the pepper mixture to the garlic oil and simmer briefly to cook out excess liquid.

Nutritional Facts

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What is more comforting on a cool fall day than a pot of soup simmering away on the stove?

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