How to Make Almond/Orange Chicken Breast

White meat is always rather dry; therefore by using a brine solution before cooking, you create a juicy piece of chicken with a crunchy outside.

Instructions

Difficulty: Easy

Things You’ll Need:

• 4 chicken breasts
• 1 quart warm water
• 1/2 cup sea salt
• 2 cups salted almonds
• 1 cup Panko (or bread crumbs)
• 1 egg
• 1/2 tsp dijon mustard
• 1/4 cup orange zest
• salt/pepper
• 1 non-stick skillet
• 2 TBLS sesame oil (can use olive oil)
• 1 TBLS butter (or margarine)

1. Mix water and salt until salt dissolved. Add chicken and let sit 30 minutes. Rinse thoroughly and pat dry. Pound lightly to flaten.
2. Pre-heat oil/butter in non-stick fry pan.
3. Finely chop almonds in food processor. Combine almonds and panko crumbs in a bowl/plate.
4. Beat eggs, mustard, orange zest, salt and pepper in another dish until creamy. Add to another bowl/plate.
5. Dip chicken in egg mixture, and then coat with almond mixture. Pat down to ensure thorough coating of crumbs.
6. Place chicken into skillet and cook approximately 5-7 minutes on each side (depends upon the thickness of your chicken). Crust should be crunchy, and chicken should be cooked through (no pink).
7. Remove from skillet, drizzle lightly with orange juice.