4 large chicken breasts
2/3 cup chopped almonds
2 cups bread crumbs
2 tbsp summer savoury
½ tsp cracked black pepper
1 egg mixed with 2 tbsp water (for eggwash)
Vegetable oil for frying.
In a large bowl, toss together breadcrumbs, almonds, savoury and pepper.
Dip chicken breasts into eggwash then press well into almond/breadcrumb mix to coat well.
Heat 1 inch vegetable oil over medium low heat, add chicken breasts and cook about 4-5 minutes on each side until deep golden brown and crispy.
Dip chicken breasts into eggwash then press well into almond/breadcrumb mix to coat well.
Heat 1 inch vegetable oil over medium low heat, add chicken breasts and cook about 4-5 minutes on each side until deep golden brown and crispy.
Transfer chicken to a shallow glass baking dish and bake for an additonal 10-15 minutes at 350 degrees F depending upon the size of the chicken pieces. Serve with Carrot-Raisin butter sauce if desired.
Carrot Raisin Butter Sauce
Saute together:
2 cloves minced garlic
2 tbsp butter
2 cloves minced garlic
2 tbsp butter
Add
½ cup chicken stock
2 oz dry white wine
Reduce liquid to half volume and add
3 tbsp grated carrot
4 tbsp golden raisins
Salt and pepper to season
4 tbsp golden raisins
Salt and pepper to season
Simmer for two minutes and finish by adding
3 tablespoons butter.
Stir together well and spoon over chicken breasts.