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Almond Crusted Sauteed Chicken Breast

The almond crust adds a unique spin to a classic sauteed chicken breast. This recipe is quick and easy and the whole family will love it. Almonds are one of the healthiest nuts, providing a healthy amount of "good fat" that won't hurt your waistline.


  • 4 4-oz skinless boneless chicken breasts
  • 2 tablespoons lemon juice
  • 2 tablespoons dry white wine, sauvignon blanc
  • Salt and pepper, to taste
  • 2 tablespoons extra virgin olive oil, plus 1 teaspoon
  • 1 cup almonds, sliced


  1. Place the chicken breasts on a large platter or baking sheet with sides. Sprinkle both sides of the breasts with lemon juice and white wine, and season each side with salt and pepper.
  2. Place the breasts, one at a time, between two sheets of lightly oiled aluminum foil or parchment paper. Uniformly flatten each breast with a meat cleaver or the bottom of a heavy duty saute pan.
  3. Crush the almonds into 1/8' to 1/4' pieces. Coat both sides of each chicken breast with the crushed almonds, gently pressing them into the chicken so that they adhere. Heat 1 tablespoon of olive oil in each of two large nonstick saute pans over medium high heat, or do one pan at a time.
  4. When the oil is hot, place 2 chicken breasts in each pan and saute for 4 minutes until golden brown. Turn the breasts and continue to cook for an additional 3 minutes.
  5. Remove the breasts from the pan and transfer them to a baking sheet lined with paper towels to drain for a few seconds. Serve immediately.

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