Almond-Crusted Chicken With Marinated Kale (Print Version)

Crispy almond-coated chicken with vibrant kale, sumac, cherry tomatoes, and a tangy lemon marinade.

# What You’ll Need:

→ Almond-Crusted Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 cup almond meal or finely ground almonds
03 - 0.5 cup grated Parmesan cheese
04 - 1 teaspoon garlic powder
05 - 0.5 teaspoon smoked paprika
06 - 0.5 teaspoon salt
07 - 0.5 teaspoon black pepper
08 - 2 large eggs
09 - 2 tablespoons olive oil for frying

→ Marinated Kale and Sumac Salad

10 - 1 large bunch kale, stems removed, leaves torn into bite-sized pieces
11 - 2 tablespoons olive oil
12 - 1 tablespoon lemon juice
13 - 0.5 teaspoon salt
14 - 0.5 red onion, thinly sliced
15 - 1 cup cherry tomatoes, halved
16 - 0.25 cup fresh parsley, chopped
17 - 2 teaspoons sumac
18 - 0.25 cup toasted slivered almonds

# Step-by-Step:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - In a shallow bowl, combine almond meal, Parmesan, garlic powder, smoked paprika, salt, and black pepper.
03 - In another bowl, beat the eggs.
04 - Pat chicken breasts dry. Dip each breast in egg wash, then coat thoroughly with almond mixture, pressing gently to adhere.
05 - Heat olive oil in a large skillet over medium heat. Sear chicken breasts for 2-3 minutes per side until golden.
06 - Transfer seared chicken to prepared baking sheet. Bake for 12-15 minutes until internal temperature reaches 165°F.
07 - While chicken bakes, in a large bowl, massage kale with olive oil, lemon juice, and salt until leaves soften, approximately 2 minutes.
08 - Add red onion, cherry tomatoes, parsley, and sumac to the kale. Toss well to combine.
09 - Top salad with toasted slivered almonds just before serving.
10 - Serve almond-crusted chicken alongside the marinated kale and sumac salad.

# Expert Tips:

01 -
  • The almond crust stays crispy even after baking, giving you that satisfying crunch without any sogginess.
  • Massaging the kale transforms it from tough and bitter to tender and almost buttery in just two minutes.
  • Sumac adds a bright, lemony tang that wakes up the whole plate without any extra effort.
  • It looks impressive enough for company but comes together on a regular weeknight.
02 -
  • If you skip drying the chicken, the egg wash won't stick and the crust will fall off in patches during cooking.
  • Don't skip the searing step, it sets the crust and gives you that golden color the oven alone won't achieve.
  • Massage the kale for the full two minutes, it seems like overkill but that's what makes it tender and sweet instead of tough and bitter.
  • Add the toasted almonds to the salad at the last second or they'll lose their crunch.
03 -
  • Use a meat mallet to gently pound the chicken breasts to an even thickness so they cook uniformly and the crust doesn't burn on the thin parts.
  • Toast the slivered almonds in a dry skillet for just a few minutes until fragrant, it makes a noticeable difference in flavor.
  • If the almond crust starts browning too fast during the sear, lower the heat slightly and move quickly to the oven.
  • Taste the salad after tossing and adjust the sumac or lemon juice, some bunches of kale are more bitter than others and need a little extra brightness.
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