Almond Chicken with Yogurt Dipping Sauce
In this delicious Middle Eastern-inspired dish, chopped almonds are mixed with bread crumbs to make a crunchy, nutty coating for white-meat chicken strips. The cool, slightly sweet dipping sauce is creamy and refreshing.
Servings: 6
Ingredients:
Chicken
* 1/4 cup all-purpose flour
* 1 cup soft bread crumbs
* 1/2 cup chopped almonds
* 2 tablespoons snipped fresh cilantro
* 1 1/2 teaspoons curry powder
* 1 egg
* 1/2 cup milk
* 1 1/2 pounds skinless, boneless chicken breast halves
* 1/4 cup cooking oil
Yogurt dipping sauce
* 8-ounce carton plain yogurt
* 2 tablespoons snipped fresh cilantro
* 1 tablespoon honey
Directions:
Place the flour in a shallow dish. In another shallow dish, combine the bread crumbs, almonds, cilantro and curry powder; set aside. In another shallow dish, beat together the egg and milk; set aside.
Cut the chicken, lengthwise, into 1-inch-wide strips. Coat the strips with flour, dip in the egg mixture, then coat with the almond mixture.
Heat the oil in a large skillet. Carefully add the strips to the hot oil. Cook over medium heat for 10 to 12 minutes, or until the chicken is tender and no longer pink, turning once. Drain on paper towels. Serve with the yogurt dipping sauce.
Yogurt dipping sauce: Stir together the yogurt, cilantro and honey; use immediately or cover and chill in the refrigerator until needed.
