TNT Almond-Crusted Chicken

Health Highlights

Ingredients

171 gm	Sliced almonds
1/2 cup	Parmesan cheese, grated
1 tsp	Rosemary, dried
1 tsp, ground	Basil, dried
1 dash	Salt and pepper (freshly ground; to taste)
2 medium	Egg
681 gm	Chicken breast, boneless, skinless (3 or 4 breasts)
2 tbsp	Olive Oil, Extra Virgin

Preheat the oven to 385°F. Line a baking sheet with foil.
In a food processor, grind the almonds to the consistency of breadcrumbs. In a shallow bowl, combine the almonds, cheese, rosemary, basil, salt, and pepper. In another shallow bowl, gently whisk the eggs until combined. In an assembly line, dip each chicken breast in the egg, then coat with the nut mixture. If you have time, refrigerate the chicken for 10 to 15 minutes after coating.
Heat the olive oil in a large non-stick sauté pan over medium-high heat. Add the chicken and cook each side for 4 to 5 minutes, or until the almond coating starts to brown. Add more oil if the pan begins to appear dry.
Place the chicken on the prepared baking sheet and bake for 20 to 30 minutes, until golden brown and cooked through.

Calories 592

Calories from fat 346

Calories from saturated fat 55

Total Fat 38 g

Saturated Fat 6.1 g

Trans Fat 0.1 g

Polyunsaturated Fat 6.9 g

Monounsaturated Fat 20.3 g

Cholesterol 230 mg

Sodium 347 mg

Potassium 938 mg

Total Carbohydrate 10.5 g

Dietary Fiber 4.4 g

Sugars 3.1 g

Protein 53 g