Rosemary Almond-Crusted Chicken with Broccolini
In The Fresh Meat Case
Rosemary Almond-Crusted Chicken with Broccolini
In The Fresh Meat Case
PREP TIME: 10min COOK TIME: 25min
Serves 4
- 590
Calories - 54g
Protein - 1410mg
Sodium - 4g
Sat. Fat - 3g
Sugar 
Ingredients
1 1/2 cups almonds, toasted
1/4 cup grated Parmesan cheese, plus more for serving
4 sprigs fresh rosemary, stems removed
2 tsp. salt, divided
1 tsp. black pepper, divided
2 large egg whites
2 to 3 heads broccolini, split into florets
2 tbsp. olive oil
Step 1
Preheat your oven to 425°F. Spray a baking dish with olive oil cooking spray. In the bowl of a food processor, combine almonds, Parmesan, rosemary, 1 teaspoon salt and 1/2 teaspoon black pepper. Pulse until almonds turn to coarse crumbs. Transfer to wide, shallow bowl.
Step 2
In a second wide shallow bowl, beat the egg whites with 2 tablespoons of water. Working one at a time, dip the thin sliced chicken breast into the egg whites, letting the excess drip off, and then coat with almond mixture. Arrange the chicken in a single layer in the prepared baking dish. Spray strips with the olive oil cooking spray. Bake for 20 to 25 minutes, until golden and chicken reaches internal temperature of 170°F.
Step 3
Meanwhile, place broccolini on a sheet tray. Drizzle with olive oil and sprinkle with the remaining salt and pepper. Toss to coat and spread into a single layer. Bake alongside chicken for 20 minutes, until browned.
Step 4
Sprinkle the roasted broccolini with Parmesan cheese and serve with rosemary almond chicken
135 MIN
