We’ve been in Nashville this weekend for the SDMS convention. The acronym stands for Society of Diagnostic Medical Sonographers. I’m collecting CME’s. Tonight we went to the Grand Ole Opry. Vince Gill (pictured below and one of my favorite country singers) made a short and quick, but memorable appearance.
So I’ve been thinking about southern food and southern cooking. Southern fried chicken has always been one of my favorites. But it’s a rare treat. When the mood strikes, I will often pull out this recipe for Almond Chicken.
This is another recipe from my friend, Scooter. (Don’t you love that name?) She brought this Almond Chicken to me one time after a hospital stay which ensured she would be my friend forever. Scooter is a wonderful cook who also gave me Scooter’s Spaghetti. If you haven’t tried it yet, you really should. It is so good with the crunchy french fried onion rings on top. Easy too!
But back to Almond Chicken. It’s fancy and easy enough for company. Have you noticed those two don’t seem to go together very often? But don’t just save it for a special occasion. Try it anytime. The almonds really pump up the flavor. The crunch of the almonds and bread crumbs combined with the tender chicken will make you forget about greasy fried chicken.
- 4-6 boneless, skinless, chicken breast halves (I usually cut these in half)
- 1½ cup Panko or soft breadcrumbs
- 1½ cup sliced almonds
- salt and pepper
- 2 eggs
- Pound chicken between plastic wrap or wax paper with a mallet to make uniformly thin. I like to use a zippered gallon-size plastic back to avoid any projectile pieces of chicken.
- Mix eggs well with a fork. Combine breadcrumbs, almonds, salt and pepper.
- Dip chicken in egg mixture. Roll in breadcrumb/almond mixture.
- Saute in pan with light coating of oil. I also like to give the breaded filets a very quick squirt of olive oil before laying in the pan to insure an even browning process since I use minimal oil in the pan. Brown briefly on both sides for about 1 minute. Do not crowd the pan for best results. Place in baking dish large enough for all filets to fit in one layer.
- Bake at 375 degrees for 20 minutes until baked through. Serve over rice seasoned with chopped parsley or cilantro.