This was a great recipe that we gave an 8.5. I added more almonds than it called for and used Grape Seed Oil instead of Olive. It was delicious! Will keep it on the list to serve again and again.
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Amount per serving
- Calories: 245
- Calories from fat: 0.0%
- Fat: 7.7g
- Saturated fat: 1g
- Monounsaturated fat: 4.1g
- Polyunsaturated fat: 1.3g
- Protein: 33.8g
- Carbohydrate: 8.7g
- Fiber: 1.1g
- Cholesterol: 79mg
- Iron: 1.7mg
- Sodium: 402mg
- Calcium: 53mg
- 1/4 cup almonds, coarsely chopped
- 1/2 cup fine, dry breadcrumbs
- 2 teaspoons Jamaican jerk seasoning
- 1/4 teaspoon kosher salt
- 1 teaspoon grated lime rind
- 1 1/2 pounds skinned and boned chicken breast cutlets
- 1 tablespoon olive oil, divided
- 1. Process 1/4 cup chopped almonds and next 4 ingredients in a food processor or blender 45 seconds or until finely ground. Place almond mixture in a shallow bowl.
- 2. Brush chicken evenly with 1/2 Tbsp. olive oil. Dredge chicken in almond mixture.
- 3. Cook chicken in remaining 1/2 Tbsp. hot olive oil in a nonstick skillet over medium-high heat 4 minutes on each side or until done.
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