Step-by-Step Guide to Prepare Any-night-of-the-week Almond crusted chicken breast with creamy garlic sauce

Hello everybody, hope you are having an incredible day today. Today, we're going to make a special dish, Easiest Way to Prepare Homemade Almond crusted chicken breast with creamy garlic sauce. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Almond crusted chicken breast with creamy garlic sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Almond crusted chicken breast with creamy garlic sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we have to first prepare a few components. You can have Almond crusted chicken breast with creamy garlic sauce using 12 ingredients and 12 steps. Here is how you can achieve it.

This is a special i made awhile ago and just loved the texture and the flavor.

Ingredients and spices that need to be Prepare to make Almond crusted chicken breast with creamy garlic sauce:

1. 6 prepared chicken breast. about 6 ounces
2. Either raw or pre roasted almonds
3. 4 eggs
4. 4 cup heavy whipping cream
5. 2 tbls garlic chopped
6. 2 1/2 cup parmesan
7. 1 1/2 cup moi poi sweet chili
8. 1/4 cup corn starch
9. 1 tbls granulated garlic
10. 1 tsp onion salt
11. 1 tsp oregano
12. at least 3 beers

Instructions to make to make Almond crusted chicken breast with creamy garlic sauce

1. In a medium bowl whisk eggs together
2. Now if you don't have pre roasted almonds go ahead and do that now. Put on sprayed sheet tray at about 375°F for roughly 10 min rotating half way through. Or until nice and browned. Set aside to cool.
3. Once cooled put in ziploc bag and seal so as much air as possible is out. Then get a mallet, rolling pin, or whatever you like to hit stuff with and pound the almonds till they're crushed like your vanquished foes. Or as fine as you can.
4. Put the vanquished almonds in another bowl then get a 2 inch pan or whatever your going to put the chicken in to cook it. (Important note: make sure the pan is oiled well.)
5. So of course now its time to bread the chicken. If you don't know how then stop right here because this recipe is to hard for you. Haha just kidding. Just place chicken breast in egg the press in almonds till thoroughly coated and place in pan. Repeat with all breasts.
6. Cook chicken in oven at 375°F for about 30 min. Use thermometer to check when done. Make sure its 165°F at least in middle.
7. Now while the chicken is cooking its time to make my sauce. I say my sauce because I actually invented it myself. May seem easy but lets see you try and add the random stuff I did to get it right.
8. In a medium sauce pan add the chopped garlic and turn on stove. Let simmer for about a min not to long but you want the garlic to release. After that pour in the heavy cream, the moi poi, and the seasonings.
9. Let cook for about 5 min or until it just starts to boil then add parmesan cheese. Continue stirring until cheese is melted and stirred in then add corn starch. ( NOTE DO NOT ADD JUST PLAIN CORN STARTCH...make a slurry. Or if you don't know what that is add water in bowl pour corn starch in and mix.
10. After the corn starch is in, stir until it starts to run thick. Then remove from heat.
11. Now its simple when chicken is done it should have a nice crust to in. Serve on a plate or a bowl or the table for all I care. Pour sauce on top and walla one restaurant approved dinner.... Your welcome.
12. Also note no alcohol was needed in this recipe that was just for me.

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