Sunday, March 6, 2011

A is for Almonds and Apples

And so it begins.

Almond Crusted Chicken atop Angel Hair Pasta

  • 3 chicken breasts

  • 3/4 cups chopped almonds

  • 1 1/2t paprika

  • 2 egg whites

  • 1T butter

  • 4T olive oil

  • 5T Apple jelly

  • 1/2t garlic powder

  • 1t salt

  • 1 1/2t black pepper

  • 2T Apple cider vinegar

  • Angel hair pasta

  • 4T fresh chopped flat leaf parsley

Place chopped almonds on a baking sheet and roast in the oven at 300 degrees for five minutes. After they roast, set them aside to cool. Wash the chicken breasts and pat dry with a paper towel. Combine chopped almonds and paprika. Dip the chicken breasts in the egg whites and then in almond mixture until all sides of the chicken are coated. Lay the chicken back on a baking sheet and place them in the refrigerator for 20 minutes. This allows the coating to set.

Pre-heat the oven to 350 degrees. In a large skillet, place the butter and 2T olive oil and heat the pan to medium high heat. Crisp the chicken for five minutes on each side. While the chicken is crisping, add apple jelly, garlic powder, salt and pepper in a small sauce pan on low heat. After both sides are done, place in a casserole dish with 2T of olive oil and pour apple jelly glaze over the chicken, but hold about a tablespoon in the sauce pan.

While the chicken bakes, cook the angel hair pasta. In the sauce pan with the reserve glaze, add apple cider vinegar. Reduce the sauce on medium low heat. Toss the cooked pasta with the sauce and chopped parsley.

Then you eat.

For dessert, Apple Pie. I followed this recipe from, and it is delicious.

It's so Appetizing.


1 comment:

  1. I swear that apple pie could be the picture in the recipe book! Beautiful! Did you make this on "Pi Day"? LOL