It’s a wide open open weekend.
I live in Los Angeles, one of the most exciting, glamorous cities on the planet.
The options of leisurely weekend activities are nearly endless. I could drive to the beach or to the snow in equal amounts of time.
I could shop at world-class boutiques in Beverly Hills.
There are parks, and activities. The bird migration is in full swing. I like my birds.
There is always a food-festival somewhere. Be it Latin flavors in East L.A., or some other event in Little Tokyo, Korea Town, or the traditionally Russian areas of West Hollywood. I could go to my local Buddhist Temple where the sell excellent Thai street food for almost nothing (just remember to take your shoes off when you go inside)!
Well not today.
But in truth, I also have a friend in for dinner tonight. But I also do not feel like spending the whole afternoon in the kitchen. But just like SippitySup. This friend needs to be fed. What to do? What to do?
I am going to prep a few chicken breasts by coating them in a crunchy almond crust. I can prep them now. I can even go as far as crisping their crust on the stove. Then when my friend arrives and we feel like eating all I need to do is pop those breasts in the oven for 10-12 minutes until cooked through. I can pull out some of my left-over Orzo and Peas with Mint and Lemon Zest. He’s bringing a salad. I probably have Haegen-Dazs.
Let’s call this thing done!
Now, should I go to the beach or the mountains? Or maybe Pebble Beach Food & Wine Festival!
- 1 cup panko bread crumbs
- salt and pepper
- 3 large eggs
- 1 tablespoon water
- 1 1/2 cups almond slices
- 2 whole boneless, skinless chicken breasts, split
- 2 tablespoon butter
- 2 tablespoons canola oil
Add the sliced almonds to a large bowl. Put the panko into a medium bowl season and it with some salt and pepper. Place eggs and water into a 3rd bowl and beat lightly.
Line the bowls up on the counter. Start by dipping one of the chicken breasts into the egg mixture. Using your fingers wipe away most of the egg. Next dredge the chicken breast in the bread-crumb mixture until well coated. Then move the breast back to the egg mixture. Do not use you fingers to remove the excess egg this time. Lastly lay the breast into the alomnd bowl and press the almonds into the breast as you turn it over and around until completely coated with almonds. Gently set the breast a side and repeat with the remaing breasts.
Heat a large oven-proof skillet over medium heat. Depending on the size of your skillet and your oven you may need to do this in 2 pans. Add the butter. Once it get foamy, but before it browns. Add the conola oil.
Add all the breasts to the skillet, leaveing plenty of room between each one. Saute the chicken on one side about 4 minutes, or until well browned. Do not move the chcken aroud too much as the crust will break easily at this time. Turn the breast over and brown another minute or two– no more than that. Remove the pan from the heat, leaving the breasts undisturbed.
You may make the recipe through this step and set the breasts aside in the skillet for several hours lossely covered with foil. Any longer than that wait until they are cool. Cover well and refridgerate.
When you are ready to serve preheat oven to 400 degrees F. and tranfer the skillet(s) with the breasts to the oven. Bake until the chicken is cooked through, about 10-12 minutes depending on the size of your breasts.
SERIOUS FUN FOOD