Almond Crusted Chicken Breasts

Step 1

Preheat oven to 375 degrees F. Line a medium baking sheet with parchment paper and lightly brush the parchment paper with cooking oil. (This step facilitates the browning of the bottom of the chicken.)

Step 2

Place each chicken breast between 2 sheets of parchment paper and pound gently from the centre out towards the edges with a mallet, to an even ¾” thickness (approximately). Pat the chicken dry with paper towels.

Step 3

In a medium bowl, stir together the coating ingredients, ¼ cup mayonnaise and 2 tablespoons Dijon mustard.

Step 4

In a rimmed plate or a pie plate, add coarsely chopped almonds, breadcrumbs, Parmesan cheese, thyme, garlic powder, paprika, salt and pepper; mix to combine.

Step 5

Brush the coating mixture all over the chicken pieces, top, bottom and sides. Dip both sides of the coated chicken in the chopped nut and breadcrumb mixture and press lightly to adhere. Shake off any excess coating and place coated pieces on the prepared baking sheet.

Step 6

If time permits, refrigerate chicken for 15 - 30 minutes (or longer), before baking. This helps the coating to adhere. Dispose of any remaining mayonnaise coating and nut/breadcrumb mixture.

Step 7

Bake chicken for 20 - 22 minutes without flipping it over. The time will depend on the thickness of the chicken pieces. The chicken should reach 165 degrees F on the inside, be golden-brown and toasty on the outside and no longer pink inside. Let the chicken rest on the baking sheet for a few minutes to allow the juices to redistribute and for the coating to set. Treat the chicken gently at all times. When ready to serve, gently lift up the pieces with a thin spatula.

Step 8

Meanwhile, make the honey mustard dipping sauce by whisking the ¼ cup mayonnaise, ¼ cup Dijon mustard and honey in a small bowl.

Step 9

Sprinkle chicken with chopped parsley, if desired, serve with lemon pieces and the dipping sauce.