The Chicken Breast with Crunchy Coating is a delightful recipe that I prepare when I don’t have many ideas. This way, I still have a delicious dish made with very little effort. It’s also just as beautiful and good to offer to friends and family, especially because you can prepare it at least a day in advance. In fact, the marinated slices keep perfectly in the refrigerator, and they actually become more flavorful. However, make sure that the slices are at least half an inch thick, otherwise, it’s better to quickly cook them in a pan… you seriously risk them becoming tough.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
- 1.3 lbs thick-cut chicken breast
- 16 pistachios
- 8 peeled almonds
- 2 sprigs rosemary
- 5 leaves medium sage
- Half tablespoon dried oregano
- Half tablespoon dried thyme
- 1 clove garlic
- 2 eggs
- as needed extra virgin olive oil
- 1 lemon zest and juice
Tools
- 1 Baking pan
- 1 Food processor
- Plates
- 1 parchment paper
- 1 Plastic wrap
How to Prepare Chicken Breast with Crunchy Coating
To prepare the Chicken Breast with Crunchy Coating, slice the chicken breast into thick slices, or have your trusted butcher do it, to avoid it becoming tough during baking.
Place the slices in a large plate, sprinkle them with a bit of lemon juice and drizzle with just enough extra virgin olive oil to coat them well.
Then massage them with half of the herb mixture, half of the grated lemon zest, salt, and pepper, and let them rest for about an hour, covered with plastic wrap, in the fridge.
Coarsely chop the almonds and pistachios in a food processor, or by placing them between two sheets of parchment paper and crushing them with a rolling pin or the bottom of a glass… choose what is most practical for you.
Take the chicken out of the fridge, dip it in a plate where you’ve beaten the eggs, and then in another plate where you’ve mixed together the remaining herbs and lemon zest with the nuts.
Once the slices are well coated in this mixture, place them in a baking pan previously lined with parchment paper.
Drizzle with a bit more extra virgin olive oil, and bake in a preheated oven at 350°F, and let it cook for about 15 minutes.
Do not exceed the cooking time I recommend, as the slices might become tough.
Serve your Chicken Breast with Crunchy Coating with a sort of citronette: emulsify the remaining lemon juice with about 3 tablespoons of extra virgin olive oil.
Tips and Variations
You can store the chicken with its marinade in the refrigerator for one or two days, in a container covered with plastic wrap.
If you don’t like baking it, you can always opt for a non-stick pan, but you’ll need to turn it from time to time.
Is chicken your favorite meat? Then don’t miss the next recipe: Baked Chicken Cutlets
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Did you like my recipe Chicken Breast with Crunchy Coating? Follow me on the Facebook page Instagram and Pinterest to not miss any updates!!
Did you like my recipe Chicken Breast with Crunchy Coating? Follow me on the Facebook page Instagram and Pinterest to not miss any updates!!
