Pan-Fried Herb Citrus Almond Crusted Chicken Breast

Pan-Fried Herb Citrus Almond Crusted Chicken Breast

These succulent chicken breasts are first marinated in a mix of soy, citrus, honey and ginger than coated with herbs, citrus and crushed almonds and seared to a golden brown crust in a cast iron skillet.

The chicken fillets are crispy on the outside and juicy on the inside. And there brimful with flavor all around.


Read More Here About Cast Iron Skillets


Chicken breast can be unforgiving when it comes to cooking them. Either broiled, grilled, pan fried or roasted, chicken breasts can dry out if not prepared right ahead of cooking them.

Unlike chicken thighs, breasts don’t have a lot of fat, so they tend to dry out as they cook.

But marinating chicken breasts can help to keep them moist and juicy.


Read more here about What are the Benefits of Marinating Meat and how to Enhance Your Chicken Breasts With These Simple Maneuvers.


Pan-Fried Herb Citrus Almond Crusted Chicken Breast

3 chicken breasts, skinless, boneless, cut into fillets

The Marinade 

1/3 cup soy sauce

3 tablespoons raw honey

Juice, half an orange

1 teaspoon orange zest, finely chopped

1 teaspoon ginger powder 

Salt and black pepper to taste

The Crust

1/4 cup sliced almonds, finely chopped

1 tablespoon orange zest, finely chopped

1 teaspoon fresh Basil, finely chopped

1/2 teaspoon fresh Rosemary, finely chopped

1/4 teaspoon fresh oregano, finely chopped

1/2 teaspoon Himalayan salt

1/4 teaspoon black pepper

3 eggs

For the crust, add the first 7 prepared ingredients to a small bowl and mix together. Set aside.

Fillet the chicken breasts. You should have 3 chicken tenders, and about 9 slices of filleted chicken breasts.

For the marinade, add all ingredients to a small bowl and mix well. Add liquid to a large plastic zip lock bag. Add chick fillets, seal bag and shake. Allow liquid to coat Chicken. Set aside in the refrigerator for a least one hour.

After Chicken has marinated, place crust mix onto a large dinner plate of pie pan. Spread mix out over surface of pie pan.

Crack eggs into a pie pan and scramble. Set aside.

Heat a large skillet over medium heat and add 2 tablespoons of coconut oil.

When oil has heated, one at a time remove one fillet from bag and dip into egg batter. Allow excess egg to drop off and coat both sides of fillet in almond mixture.

Next add fillet to pan and cook 3-4 minutes each side. Proceed with each fillet, remove from bag, dip in egg, coat with almond mixture and pan fry.

Plate and serve with a salad and vegetables.

Now try this Oven-Baked Pecan Crusted Salmon. There’s even a Pecan Crusted French Toast with a Maple-Bacon Syrup. Oh so sweet and deliciously yummy.


More Deliciously Yummy Recipes

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  1. Pingback: Rotisserie Chicken Breast Topped With a Browned Butter Lemon Caper Sauce | Cook Plate and Fork

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