Almond-crusted Chicken

Time: 30 minutes.

Yield: Serves 4

Ingredients

• 3  boned, skinned chicken breast halves
• 1/2  teaspoon  salt
• 2  teaspoons  soy sauce
• 5  tablespoons  cornstarch, divided
• 1  teaspoon  brandy or water
• 1/2  teaspoon  baking soda
• 2  large eggs
• Canola oil for frying
• 2 1/2  cups  sliced almonds

Preparation

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 3 tbsp. 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.

Note: Nutritional analysis is per serving.

Nutritional Information

Calories:

579 (64% from fat)

Protein:

35g

Fat:

41g (sat 4.4)

Carbohydrate:

22g

Fiber:

2.9g

Sodium:

718mg

Cholesterol:

157mg