Friday, June 28, 2013
1/2 cup sliced almonds, toasted
1/4 cup panko bread crumbs
2 tbs chopped fresh parsley
1 tbs fresh thyme leaves
1 tbs olive oil
Salt and black pepper to taste
1 tbs smoked paprika
1/2 tsp kosher salt
1/2 tsp. black pepper
4 chicken breasts (or fish fillets)
1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper; coat with nonstick spray.
2. Pulse almonds, panko, parsley, thyme and 1 tbs olive oil in a food processor until nuts are coarsely chopped. Season mixture with salt and pepper.
3. Combine paprika, 1/2 tsp. salt and 1/2 tsp. pepper. Place chicken on prepared baking sheet, sprinkle with paprika mixture, and brush with oil. Divide nut mixture among chicken breasts, pressing to adhere. Roast chicken until firm 20-25 minutes.