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Almond-Parmesan Chicken

Almond-Parmesan Chicken


  • 1 split, bone-in chicken breast (about 2 1/4 lbs.)
  • 1 egg
  • 1 cup sliced almonds
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon olive oil
  • 1/4 cup finely chopped red onion
  • 1 teaspoon minced garlic
  • 1 cup white wine
  • 1/4 cup teriyaki sauce
  • 2 teaspoon minced fresh tarragon



Preheat oven to 375° F. Remove skin and rib bones from chicken. Cut breast into four equal pieces. Beat egg in a shallow bowl. Place almonds in another shallow bowl. Roll each piece of chicken first in egg, then in almonds. Place in a baking dish and bake 20 min. Sprinkle breasts with Parmesan and bake an additional 20-30 min., until almonds are golden brown and chicken is cooked throughout.

Meanwhile, heat oil in a medium saucepan. Add onion and garlic and cook on medium heat until onion is caramelizing, about 5 min. Stir in wine, teriyaki sauce and minced tarragon. Turn heat to high and bring to a boil; reduce to a simmer and cook until mixture is reduced by half, about 10 min. Sauce will be thin. Strain.

Divide sauce among four plates. Place piece of chicken on each and accompany with steamed snap peas.

Nutritional Analysis

Per serving for 4 servings:

Calories 390
Fat 24g
Saturated 2.9g
Monounsaturated 12g
Polyunsaturated 3.7g
Carb 10g
Protein 34g
Cholesterol 125mg
Fiber 3g
Calcium 98mg
Magnesium 115mg
Sodium 971mg
Potassium 517mg
Vitamin E 6.5mg*
*Total Alpha-Tocopherol Equivalents
Courtesy of the Almond Board of California