Caro: Almond-Crusted Chicken Breasts

***I’m catching up on old posts! This was my intended contribution to almond week.***

Hello, and welcome to the easiest meal ever. Like… started and served in less than 20 minutes. Simple as can be, and so good that I ate it for four days in a row and still craved more. Season some chicken, food-process almonds, garlic, and olive oil, top the chicken breasts with the resulting savory almond crumble, and bake. Dinnertime!

almond-crusted chicken breasts

This chicken is so fuss-free and foolproof that it seems wrong to spend an entire blog post talking about it. So I’m going to talk about other things instead. Humor me.

1. I have a huge crush on Kid Cudi (even when he’s wearing a Hendrix wig).

2. Have you heard of this project called You Are My Wild? Every week, 14 photographers each take a picture of their child(ren), and the resulting images are gathered and posted to the project’s page. It’s suuuch a moving project… the collections of photos are gorgeous, and it’s fascinating to see how the different photographers choose to capture their little ones. Go ahead, look through some of the shots. Isn’t it kind of amazing, how much of a kid’s spirit can come through in just one picture?! It makes me want to develop photography skills just so I can have kids and take pictures like this of them.

3. I’ll probably fall in love with all 14 of the YAMW photographers as I check ’em out, but for now I’m already head over heels for Shelby Brakken. I like the travel section of her website, but it’s her photographs of people that totally sparkle. Oh my gosh. They’re inspired and bursting with the kind of beauty and emotion and personality and LIFE that photography should be about all the time. Stunning!!! I want to print these pictures and show them to everybody and hug all the people in my life for their uniqueness. I think I’m crazy.

4. If you know me, you know my love for sequins knows no bounds… so why will I never be able to afford these two dresses? And why will I never have an occasion that requires a floor-length sequin-covered gown? Sighhh.

5. Mika, who’s made top 3 in my list of favorite people of all time, teamed up with director Cristián Jiménez to create a short film in place of a typical music video for his song “Origin of Love.” It’s one of those songs that just feels so big and anthemic, but not in a cheesy, “Imagine Dragons” kind of way—Jiménez says “it almost feels like you can touch [the song]”—and I really didn’t think it could get any better, but the film brings it to life, and vice versa, and it’s just super beautiful. I keep watching it and getting teary-eyed, right at the bridge of the song. It’s love! I don’t know if this couple is in love in real life, but I 100% believe they are. Gah. Go watch it!

6. EASTER CANDY is in stores! And Easter is about to pass us by, which means Easter candy is about to go ON SALE!!! Sorry in advance, pants. It’s gonna be restrictive-waistband-free clothing up in here for a while.

That was fun! Now back to the chicken. I love this because you don’t have to worry about over-browning or burning one side of the chicken on a temperamental skillet. Just pop it into the oven, and come back to flawlessly cooked chicken in 15 minutes. (There’s an audience of people yelling “Set it, and forget it!” in my head.) I also love this because oven-baked chicken has always failed me in the past… dry and odd in texture. But this one bakes up so perfectly juicy, it’s insane! I think the almond topping must seal in the juices somehow. I also love love love the crunch of the almonds coupled with the chicken… texture party!

almond-crusted chicken breasts

Serve it alongside rice or veggies, or be like me and serve it with mac and cheese. Any way, it’s one of my favorite new weeknight dinners. Make it one of yours!

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Almond-Crusted Chicken Breasts

This recipe is too easy for notes. Love it!

Recipe
Adapted from MARGOTHD11’s SparkRecipes submission
Yield: Two topped chicken breasts

Ingredients
2 boneless and skinless chicken breasts
1/8 teaspoon cayenne pepper
salt and pepper to taste
1/4 cup roasted, unsalted almonds
1 garlic clove
4 teaspoons extra-virgin olive oil

1. Preheat your oven to 425 degrees.
2. Prep a pan by lining it with aluminum foil. Season the chicken breasts with the cayenne, salt and pepper them liberally, and place them on the foil-lined pan. You don’t need to oil the foil or anything! Haha, oil the foil.
3. Throw (not literally) the almonds, garlic, and olive oil into a food processor, and process away until the texture is to your liking.
4. Top the seasoned chicken breasts with the almond-garlic-olive oil deliciousness.
5. Bake the chicken in the oven for 15-18 minutes.
6. Remove the chicken. What?! That’s it?! Yes. Dinner!

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