Chicken breasts – easy to cook, easy to freeze. I know I’ve said it before, but I can’t help but repeat it!
Last night I was looking for something to cook for dinner. Just getting back from vacation this past Saturday, and getting ready to head out for a business trip this afternoon, our fridge is (basically) bare. So, at times like this, the freezer can be your best friend – as long as you stock it properly.
Typically you can find a good deal on a package of chicken breasts every couple of weeks, and when I see those lower prices, I buy a couple packs and freeze them, two breasts to a bag. Sometimes even the Perdue packs that come individually wrapped (talk about easy freezing!) are on sale for a dollar or two off! Buy them.
With cooking time under 15 fifteen minutes, chicken breasts are great for a busy weeknight. And, like you, I have a lot of those.
Seared Almond Chicken
{Print this recipe}
Prep: 10 minutes | Cook: 8 Minutes | Serves: 4
Ingredients
4 boneless chicken breasts, rinse and pat dry
salt and pepper
1 tablespoon dried parsley
1/2 cup flour
2 eggs
2 tablespoons milk
1/2 cup sliced almonds, crushed
3 tablespoons canola oil
2 tablespoons butter
Directions
Preheat a large skillet over medium to medium-high heat. Sprinkle both sides of the chicken breasts with salt, pepper and dried parsley. Whisk the eggs and milk together in a bowl and set aside.
Lightly coat both sides of the chicken breasts in flour, dip in the egg mixture, then gently coat both sides with the almonds.
Add the canola oil and butter to the skillet. Once the butter has melted, place the chicken in the pan. Let cook for 4 minutes, flip, and continue cooking for another 4 minutes.
Makes 4 servings.
This sounds very similar to an almond-crusted tilapia I make (except I usually add some panko to the crushed almonds for a little extra crispiness). Also simple and delicious!
You’re so right – chicken breast is such a quick dinner. You can get it on the table in less than 20 minutes. Quicker than takeout. This looks just lovely.
@Molly – I bet that would be perfect with tilapia!
@Rivki – It’s totally quicker than takeout…not that I’m opposed to takeout now and again.
Made this tonight and it was a big hit! Plus, mine came out looking just like your picture! Will definitely make this again for company or just for us. Thanks!
@Patty – I’ll be making it again too. Loved the flavor…almost like fried chicken, but better.
Perfect for entertaining!
This looks amazing!!! I’m going to have to try this!!
Oooh! this looks so very good. I need to pin this for future (very soon!) use. Thanks for sharing!
Your pictures always look great. Chicken breast is a great staple to have on hand. I need to get better at catching the sales. Would it be weird to do a google alert on boneless skinless chicken breast???