Crunchy Almond Raspberry Chicken

Elevate your dinner table with this irresistible Crunchy Almond Raspberry Chicken—a recipe that combines a golden, nutty crust with a sweet and tangy raspberry sauce for the ultimate flavor experience. Tender, seasoned chicken breasts are coated in a delightful blend of chopped almonds and panko breadcrumbs, creating a perfectly crunchy exterior. The dish is finished with a luscious raspberry sauce made from preserves, Dijon mustard, and red wine vinegar, adding a vibrant contrast to the crispy coating. Ready in under an hour, this gourmet-inspired meal is perfect for impressing guests or treating yourself to a restaurant-quality dinner at home. Garnish with fresh raspberries and parsley for a stunning presentation that's as gorgeous as it is delicious. Keywords: crunchy chicken recipe, almond crusted chicken, raspberry sauce for chicken, easy dinner recipe.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces Boneless, skinless chicken breasts
• 1 cup Sliced almonds
• 1 cup Panko breadcrumbs
• 0.5 cup All-purpose flour
• 2 large Eggs
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 3 tablespoons Olive oil
• 0.5 cup Raspberry preserves
• 1 tablespoon Dijon mustard
• 1 teaspoon Red wine vinegar
• 0.25 cup Fresh raspberries (optional, for garnish)
• 2 tablespoons Fresh parsley (optional, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Place the sliced almonds and panko breadcrumbs in a food processor. Pulse a few times until the almonds are chopped into small pieces but still retain some texture. Transfer to a shallow plate.

Step 3

Set up a breading station with three shallow dishes: one with all-purpose flour, one with beaten eggs, and one with the almond-panko mixture.

Step 4

Pat the chicken breasts dry with paper towels, then season both sides with salt and black pepper.

Step 5

Dredge each chicken breast first in the flour, shaking off any excess, then dip into the egg until fully coated. Finally, press each side into the almond-panko mixture, ensuring an even coating.

Step 6

In a large oven-safe skillet, heat olive oil over medium heat. Add the chicken breasts and cook for 2-3 minutes per side, or until golden brown. Work in batches if necessary to avoid overcrowding the pan.

Step 7

Transfer the skillet with the chicken to the preheated oven and bake for 15-18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

Step 8

While the chicken bakes, prepare the raspberry sauce. In a small saucepan over low heat, combine the raspberry preserves, Dijon mustard, and red wine vinegar. Stir until smooth and heated through, about 2-3 minutes. Remove from heat.

Step 9

Once the chicken is done, remove it from the oven and let it rest for 5 minutes.

Step 10

Serve the chicken drizzled with the raspberry sauce and garnished with fresh raspberries and parsley, if desired. Enjoy!

Nutrition Facts

Serving size	(1323.4g)

Amount per serving	% Daily Value*
Calories	3280.7

Total Fat 150.3g	0%
Saturated Fat 21.2g	0%
Polyunsaturated Fat 4.0g
Cholesterol 963.6mg	0%
Sodium 3744.2mg	0%
Total Carbohydrate 208.8g	0%
Dietary Fiber 33.7g	0%
Total Sugars 91.1g
Protein 269.7g	0%

Vitamin D 89.0IU	0%
Calcium 589.2mg	0%
Iron 19.0mg	0%
Potassium 3139.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.4%

Protein: 33.0%

Carbs: 25.6%