White meat can be rather dry; a brine solution before cooking will produce a juicy piece of chicken. This recipe adds a crunch on the outside which is always nice.
Instructions
1. Dissolve salt in warm water. Add chicken for at least 30 minutes, but not longer than 60 minutes. Otherwise your chicken will become too salty. Rinse thoroughly. I like to use a meat pounder (or rolling pin works) to flatten the chicken just a bit.
2. Heat skillet, add oil or butter. Finely chop the almonds and combine with the panko or bread crumbs in a bowl.
3. Beat eggs, orange zest, salt and pepper in another dish you can use for dipping the chicken.
4. Dip chicken in egg mixture, and then coat with almond mixture. Turn a few times and use a fork to make sure the coating covers the entire piece of chicken.
5. Place chicken into skillet and cook about 8-10 minutes on each side (depends upon the thickness of your chicken). Be sure the chicken is not pink on the inside, you always want to thoroughly cook chicken. You can drizzle a little organge juice over the chicken before serving, but not enough to make the coating mushy.
Tags: piece chicken, your chicken
