Tuesday, September 14, 2010

Almond Crusted Chicken with Balsamic Drizzle

I looooooved this meal! Another winner from LovestoEat, a (mostly) clean eating blog that I get a lot of great recipes from. I also loooooove balsamic vinegar, so it made sense that I would like this drizzle. This chicken was great on a small bed of whole wheat couscous with a few feta crumbles tossed in. I drizzled the sauce over the top of everything and really enjoyed all the flavors combined. It's great for you also--very close to "clean" eating!
Almond Crusted Chicken with Balsamic Drizzle


1 egg white
1/2 cup almonds, finely chopped
1/3 cup panko crumbs
1 tsp Italian seasoning
1/2 tsp salt
3 boneless, skinless chicken breasts (I used 12 tenderloins)
1/2 cup fresh squeezed orange juice
1/2 cup balsamic vinegar
1.5 tablespoons honey

Preheat oven to 425.
Coat baking sheet with baking spray.
Pour egg white into small bowl.
In a shallow plate or bowl, combine almonds, bread crumbs, Italian seasoning, and salt. Mix together.
Dip chicken into egg and shake off any excess.
Roll chicken in almond/breadcrumb mixture to coat.
Place chicken on baking sheet. Repeat for remaining chicken. Coat chicken with nonstick cooking spray.
Bake about 6 minutes on each side (for tenderloinds), coating chicken with cooking spray when you flip it.
While chicken is baking, combine orange juice, balsamic vinegar and honey into small saucepan over medium/high heat. Bring to boil and let boil for about ten minutes, or until sauce reduces by about half. Serve sauce either over or under chicken.

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