RECIPE TITLE "Almond-crusted chicken"
Author: Lynn Lloyd, Santa Cruz, CA.
Excerpted from Sunset magazine , Oct, 2008
serves 4 30 minutes easy
3 boned, skinned chicken breast halves
1/2 tsp. salt
2 tsp. soy sauce
5 tbsp. cornstarch, divided
1 tsp. brandy or water
1/2 tsp. baking soda
2 large eggs
Canola oil for frying
2 1/2 cups sliced almonds
1. Trim fat from chicken breasts and cut each into 4 pieces. With a mallet, pound each piece between 2 sheets of plastic wrap to an even 1/4 to 1/2 in. thick.
2. In a bowl, combine salt, soy sauce, 2 tbsp. cornstarch, the brandy, baking soda, and 2 tbsp. water. Add chicken and stir to coat. Let sit 5 minutes. Transfer chicken to a plate. In the same bowl, stir in remaining 3tbsp. cornstarch and the eggs until well blended. Mix in chicken to coat.
3. In a 12-in. frying pan, heat 1/2 in. oil over medium-high heat. Spread almonds on a cutting board. Press chicken into nuts, coating both sides evenly, then lay chicken in oil. Cook until browned, turning once, 4 to 8 minutes total. Drain on paper towels.
PER SERVING 579 CAL., 64% (379 CAL.) FROM FAT; 35 G PROTEIN; 41 G FAT (4,4 G SAT.); 22 G CARBO (2.9 G FIBER); 718 MG SODIUM; 157 MG CHOL. > 108
COPYRIGHT 2008 Sunset Publishing Corp.
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