Almond-Crusted Chicken with Roasted Red Pepper Sauce
Circle B Kitchen
4 boneless, skinless chicken breasts
2-3 tablespoons of olive oil
1 12 or 16-oz jar of roasted red peppers
2 large cloves of garlic, minced
5 oz goat cheese
1 1/2 cups of almond meal
4 egg whites, lightly beaten
3 tablespoons of chopped fresh parsley
1/4 tsp crushed red pepper (optional)
salt and pepper
Preheat the oven to 350 degrees.
Generously sprinkle the chicken with salt and pepper on both sides and dredge first in the egg whites and then in the almond meal.
Heat a large skillet over medium-high heat and then add the olive oil to the pan. When it's good and hot, add the chicken breasts and saute until golden brown on the bottom. Turn the chicken and brown the other side (a total of 5-6 minutes). Place the pan in the hot oven and cook for about 20 minutes. Remove the pan from the oven and let it sit for about 5 more minutes to finish cooking before serving. If your chicken breasts are more than 2 inches thick, you might want to add 5 minutes or so to the cooking time.
While the chicken is cooking, puree the roasted red peppers in a food processor or blender. Saute the garlic and the crushed red pepper (if using) in a little olive oil and add the pureed peppers. Heat through and then add the goat cheese and 1 tsp salt and a little pepper. When the goat cheese is creamy, stir in half of the chopped parsley.
To serve, place a little of the sauce on the plate and top with the chicken. Pour a little more sauce over the chicken and sprinkle with the remaining chopped parsley.