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Almond- Crusted Chicken Breasts with Balsamic Drizzle
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| Serves: 4 Prep: 10min Cook: 15min Total: 25min | |
| 1 large | egg |
| 1 tablespoon | water |
| 1/2 cup | almonds, finely chopped |
| 1/4 cup | italian seasoned bread crumbs |
| 1/2 teaspoon | salt |
| 4 (5-ounce) | boneless skinless chicken breast halves |
| 1/2 cup | orange juice |
| 1/2 cup | balsamic vinegar |
| 3 tablespoons | honey |
| DIRECTIONS Preheat the oven to 425°F. Coat a baking sheet with cooking spray. Whisk the egg with the water in a shallow bowl. Combine the almonds, bread crumbs, and salt in another shallow bowl. Dip the chicken into the egg and then the nut mixture. Place on the prepared baking sheet and coat chicken with cooking spray. Bake, turning once, for 15 minutes, or until a thermometer inserted into the thickest portion registers 165°F. Meanwhile, bring the orange juice, vinegar, and honey to a boil in a small saucepan over mediumhigh heat. Boil 9 to 10 minutes, until reduced by half. Serve over chicken. NUTRITIONAL FACTS PER SERVING CALORIES 396.3 CAL | |
| 14.5 G | FAT |
SATURATED FAT 2.2 G
SODIUM 507.6 MG
CARBOHYDRATES 30.5 G
TOTAL SUGARS 21.8 G
DIETARY FIBER 2.2 G
PROTEIN 35.6 G
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