How to Give Ordinary Chicken a Boost: Almond Dijon Chicken

March 1, 2011

almond chicken recipe

I refuse to admit halfway through culinary school, halfway through co-writing a cookbook (Yes! It’s true, but more on that later), that my crowning glory last weekend was almond Dijon chicken. How could I? It’s just a baked chicken recipe, after all, and there’s nothing special about that.

Even if it is http://telegraphharp.com/?p=322 slathered in honey and country mustard –– and then rolled in crunchy almonds and flecks of bright green parsley. It was too easy and I’m simply too proud.

You would be too. And you will be … especially when you lay this puppy out on the table and tell your family you got the recipe from some blog. (Although, I totally recommend you assume all the glory as your partner oooooohs and aaaaaahs and exclaims, “Chicken? Oh, I love chicken.”)

It may be basic, people, but it’s a crowd pleaser.

And the best part? You don’t have to button up in a chef’s coat or sacrifice your time, your sanity or your unscarred fingers to get it. This boneless, skinless chicken breast (shhh! don’t tell the culinary experts!) is sweet, tangy and blanketed in nutty goodness.

It’s also completely yours with ingredients you probably already have in the cupboard.

No matter how luxurious your last bolognese/lobster/fudge sauce recipe, it’s time to think again about chicken. Too simple? Yeah. But I’m not telling. http://marionjensen.com/2010/08/one-more-piece-of-news.html Will you?

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Almond Dijon Chicken Recipe

Ingredients

1/4 cup melted butter
3 tbs whole grain Dijon
2 tbs honey
1/4 cup Panko crumbs
1/4 cup almonds
4 tablespoons parsley, chopped
4 boneless, skinless chicken breasts

Procedure

Preheat the oven to 350 degreees. Melt the butter in a small pot over medium heat.

Blend the almonds in a food processor until coursely chopped. Combine with the breadcrumbs in a shallow bowl.

Mix the butter, Dijon and honey together and brush on top of the chicken. Roll the chicken in the almonds and breadcrumbs. Bake for 1 hour or until crisp and cooked through. Let the chicken rest for 10 minutes so that the internal juices distribute evenly.

Top with chopped parsley and serve hot.

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{ 5 comments… read them below or add one }

Jen March 2, 2011 at 5:26 pm

A cookbook? I can’t wait to hear more about this!

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lauren March 5, 2011 at 4:56 pm

i heart courtney chicken recipes!!!

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Courtney March 5, 2011 at 7:47 pm

You DO love chicken, don’t you? This one is easy. You’ll love it.

Reply

B March 5, 2011 at 10:04 pm

How much honey? What does 1/5 tbs mean? If if means one-fifth of a tablespoon, that would be tough to measure!

Reply

Courtney March 6, 2011 at 9:35 am

Hey B — sorry ’bout that. Thanks for callin’ me out. It’s 2 tbs honey, though don’t feel too tied down by the measurements. As long as you in the neighborhood, it’ll turn out great.

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