It is always nice to know a quick, delicious way to make chicken. Almond & Rosemary Chicken is perfect for any night of the week. Pair it with Rosemary Scalloped Potatoes and a fresh salad, and dinner is ready in about half-an-hour!
Start by combining yogurt, milk, and Dijon mustard in a shallow dish with a fork. You can also use buttermilk in place of the yogurt and milk.
Add the chicken and turn to coat. Set this aside.
Chop up the rosemary and almonds.
In another shallow dish, combine the panko, almonds, rosemary, salt, and pepper.
Remove the chicken from yogurt mixture, letting the excess yogurt mixture drip off. Dredge each chicken breast in the panko mixture, and then place on a greased rimmed baking sheet.
Bake, turning about halfway-through, until the chicken is done.
Almond & Rosemary Chicken
Ingredients
- 1/4 cup plain yogurt
- 1/4 cup milk
- 2 tablespoons Dijon mustard
- 1 pound chicken breasts cut or pounded to 1/2" thick
- 1/2 cup Panko breadcrumbs
- 1/2 cup finely chopped sliced almonds
- 1 teaspoon minced fresh rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat oven to 425 degrees F. Combine the yogurt, milk, and mustard in a shallow dish with a fork. Add chicken and turn to coat. Set aside.
- In another shallow dish, combine panko, almonds, rosemary, salt, and pepper. Remove chicken from yogurt mixture, letting excess drip off. Dredge chicken in panko mixture and place on a greased rimmed baking sheet.
- Bake in preheated 425 degree F oven for 13 to 15 minutes, turning over at about halfway through, or until chicken is done.
Adapted from MyRecipes.com