Jordan Almonds are not just for weddings anymore. A few weeks ago, Oh! Nuts asked if I was interested in receiving some Jordan Almonds to develop a recipe. Sure why not?! I had never had a Jordan Almond before, so I was a little nervous. I figured Google would save me, and I could find something to build on. NOPE!! Not a single recipe could I find that used Jordan Almonds. Well, the package arrived and they were nothing like what I thought. In my head I was thinking M&M without the chocolate. Not so much. The candy coating is very thick, and they are full size almonds; so they are big. This is probably nothing you don’t already know, I seem to be the last one on the planet who didn’t know what Jordan Almonds were.
I came up with a couple ideas of what to do with them, and ran them by my husband. We both decided that Blondies were the way to go. So, I whipped up my normal Blondie recipe, adding in some chopped Jordan Almonds and a few chocolate chips. They came out of the oven, and they were fine. I mean if I was using regular almonds, I would say the recipe was a real winner. But the candy coating got completely lost. Back to the drawing board. How about almond bark, with other candy and Jordan Almonds? Too safe. How about a cupcake and using Jordan Almonds for decoration? Seemed like cheating. How about almond crusted chicken, with Jordan Almonds? Just might work!
This chicken was moist and actually really good. You get a little bit of sweetness from the candy coating, but not over powering. I made a Beurre Blanc sauce to go with it, and I would not recommend that. It had shallots in it, and it just added too much sweetness. It was must better on its own. Maybe a mustard cream sauce would be better, or even a little bit of cheese would be good. I am going to have to keep my husband out of the bag of almonds, so I can make this again!
1/2 cup Jordan Almond, crushed (I used a meat mallet, and then finished off in the food processor)
1/4 cup bread crumbs
1/4 Panko bread crumbs
1/2 tsp salt
1/4 tsp fresh black pepper
1 tsp Italian seasoning
1 pound boneless skinless chicken breasts
Preheat oven to 375. Pound the chicken to about 1/2 inch thick.
In a small bowl beat the egg, and place the chicken in there. In a separate bowl combine everything else. Coat the chicken in egg, and then in almond mixture. Heat a large skillet over med high heat. Drizzle with oil. Place chicken in hot pan. Brown chicken on both sides (about 3 minutes each). Place on baking sheet, and finish cooking in the oven. About 15 minutes, depending on the size of your chicken.