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Nutrition Facts
Serving Size 383 g
(Approx. 4 Servings)
Amount Per Serving
Calories 600 Calories From Fat 270
% Daily Value*
Total Fat 31 g 48%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 170 mg 57%
Sodium 2010 mg 84%
Total Carbohydrate 16 g 5%
Dietary Fiber 3 g 12%
Sugars 6 g
Protein 45 g
Vitamin A 8% • Iron 8%
Vitamin C 6% • Calcium 45%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Almond Parmesan Chicken

Prep Time
20 minutes
Cook Time
40 minutes
Total Time
1 hour
Serves
4  People

Ingredients

Recipe makes 4 Servings

1 H-E-B Canola Oil Spray
4 Hill Country Fare Boneless Chicken Breast
2 H-E-B Large Grade AA Eggs, beaten
1 cup(s) natural sliced almonds
1/2 cup(s) H-E-B Parmesan Cheese Shredded
2 Tbsp H-E-B Extra Virgin Olive Oil
1/2 cup(s) red onion, diced
4 garlic, chopped
2 cup(s) smoking loon sauvignon blanc
1/2 cup(s) Kikkomon GF Teriyaki Marinade and Sauce
2 Tsp tarragon, fresh, chopped
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Instructions

1
Heat oven to 375°F.
2
Spray a 9x13 inch baking dish with cooking spray and set aside.
3
Thaw chicken breasts in microwave oven for 8 minutes on 50 percent power, turning the breasts over once during defrost time.
4
Place beaten eggs and almonds in separate shallow bowls. Roll each chicken breast in egg first and then in sliced almonds.
5
Arrange the almond coated chicken breasts in the prepared baking dish. Bake the chicken breasts on the center oven rack for 20 minutes.
6
Sprinkle the chicken breasts with the Parmesan cheese and bake on the center oven rack for 20 more minutes until almonds are golden brown and chicken is cooked throughout (juices run clear).
7
Meanwhile,heat the oil in a medium saucepan over medium heat. Adding the onion, garlic and stir-fry until the onion is caramelizing, about 5 minutes.
8
Stir in wine, teriyaki sauce and tarragon. Heat the sauce over high heat for 5-10 minutes or until sauce is reduced by half. The sauce will be thin.
9
Strain the sauce. Then serve sauce over each chicken breast.

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