A delightful twist on a classic chicken dish, featuring a crispy almond and Parmesan crust.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking and a crispy crust.
In a food processor, combine the slivered almonds, grated Parmesan, salt, and pepper. Pulse until the mixture resembles coarse crumbs.
Avoid over-processing to maintain a slightly coarse texture for added crunch.
Transfer the almond mixture to a shallow bowl. In another shallow bowl, beat the egg.
Using separate bowls for the coating process keeps the ingredients organized.
Season the chicken breasts with a pinch of salt and pepper. Dip each breast into the beaten egg, then coat it with the almond mixture, pressing gently to adhere.
Ensure an even coating for a consistent crust on each piece.
Heat the olive oil in a non-stick ovenproof skillet over medium heat. Add the chicken and cook for 2-3 minutes on each side until golden brown.
Searing locks in the juices and enhances the flavor.
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the chicken is cooked through.
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
Serve the chicken with fresh lemon slices and your choice of side dish.
Garnish with fresh herbs like parsley for added color and flavor.
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