Almond and Panko-crusted Chicken Breast
Prep time
Cook time
Total time
A delicious almond and panko-crusted chicken breast that goes great over my lemon-herb rice pilaf. Serve alongside a nice chardonnay and you've got quite the date night meal!
Recipe type: Dinner
Cuisine: American
Serves: 4-6
  • 3-4 sprigs of thyme, leaves removed and chopped
  • 2 sprigs oregano, leaves removed and chopped
  • ½ cup sliced almonds
  • ½ cup panko breadcrumbs
  • ¼ tsp chili powder (my favorite is ancho, but use whatever you have on hand)
  • 1 tsp Dijon mustard
  • 1 egg
  • ¼ cup milk
  • 2¼ lbs boneless skinless chicken breasts
  1. Pre-heat oven to 400 degrees.
  2. Toast the almonds in a dry pan over medium-low heat until golden and aromatic.
  3. Combine toasted almonds, breadcrumbs, thyme, oregano, salt, pepper, and chili powder in a miniature food processor and pulse until almonds are chopped and ingredients are combined.
  4. Put breadcrumb mixture in a shallow dish.
  5. In a separate shallow dish, whisk together milk, egg, salt, pepper, and Dijon mustard.
  6. Prepare a baking sheet by lining it with foil and placing a cooling rack in it; grease the rack with cooking spray.
  7. Pat chicken breasts dry.
  8. Coat each chicken breast first in the egg/ milk mixture and then in the almond/ breadcrumb mixture; place chicken breasts on the prepared rack.
  9. Lightly spray the tops of the chicken breasts with cooking spray.
  10. Bake until internal temperature reaches 165 degrees (which is about 20-25 minutes on each side depending on the breast size).
  11. Once the chicken is done, let rest for about 5 minutes.
  12. Enjoy!
"Taylor" It!
  1. My chicken breasts were about ¾lb each and the total cooking time was 45 minutes.
  2. '3/4lb makes for a pretty large breast - Mike and I shared one and we have two remaining for leftovers.
Recipe by Food Taylor Made at