Almond-Crusted Chicken 

Make 4 servings

Total time: 30 minutes 

For the Chicken, Pulse: 

1 cup cubed Italian baguette 

1/2 cup sliced almonds 

2 Tbsp. All-purpose flour

2 Tbsp. Grated Parmesan 

1/2 tsp. Kosher salt

2 Tbsp. Low-sodium chicken broth

8 chicken tenders, trimmed (1 lb.) 

1 Tbsp. Olive oil

For the sauce, blend:

1 cup jarred roasted red peppers

1 cup seeded, chopped Roma tomatoes

1/4 cup low-sodium chicken broth


2 tsp. Olive oil

1 Tbsp. Minced garlic 

1 Tbsp. Fresh lemon juice 

Salt and red pepper flakes to taste 

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 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, blend peppers, tomatoes, and broth in a food processor until smooth. 

Heat 2 tsp. 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 with salt and pepper flakes. 

Sauté chicken in 1 Tbsp. 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. 

Per serving: 306 cal; 13g fat (2g sat); 70mg chol; 512mg sodium; 15g carb; 2g fiber; 31g protein 


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