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Lemon-Almond Chicken
Recipes
Lemon-Almond Chicken
4 servings
20 minutes total

Ingredients

  • 1 cup seasoned croutons
  • ¼ cup slivered almonds
  • 2 tablespoons fresh basil leaves
  • 1 lemon, for zest
  • ½ cup egg substitute (or 2 large eggs)
  • ¼ cup grated Parmesan-Romano cheese blend
  • 4 chicken cutlets (about 1 lb)
  • 1 tablespoon unsalted butter
  • 2 tablespoons canola oil
  • 1 (5.3 oz) cup plain Greek yogurt
  • 1 tablespoon basil pesto

Steps

    1. Crush croutons and almonds finely. Chop basil finely. Zest lemon (2 teaspoons).
    2. Place egg substitute in shallow bowl. Combine in second bowl: croutons, almonds, basil, lemon zest, and cheese blend. Dip chicken into egg substitute, letting excess drip off, then into crouton mixture, pressing with fingertips to coat evenly (wash hands).
    3. Preheat large, nonstick sauté pan on medium 2–3 minutes. Place butter and oil in pan; cook chicken 2–3 minutes on each side until 165°F. Meanwhile, combine yogurt and pesto. Serve chicken with pesto sauce.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ¼ recipe serving: Calories 380, Total Fat 21g, Sat Fat 6g, Trans Fat 0g, Chol 80mg, Sodium 410mg, Total Carb 10g, Fiber 2g, Total Sugar 2g, (Incl. 0g Added Sugars), Protein 36g, Vitamin D 0%, Calc 15%, Iron 10%, Potassium 8%