Ginger Garlic Scallion Crusted Chicken
2 pounds boneless, skinless chicken breasts
ВЅ cup coarsely chopped scallions
2- to 3-inch piece of fresh ginger, peeled
4 cloves garlic, peeled
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
1 tablespoon oil or cooking fat of choice
ВЅ cup almonds, coarsely chopped
- Preheat the oven to 450В°F.
- Cover the chicken breasts with plastic wrap on both sides and, using a meat mallet, pound them to an even thickness, about 1вЃ„2 to 3вЃ„4 inch thick.
- Combine the scallions, ginger, garlic, salt and pepper in a food processor or blender. Pulse a few times to combine. Add the 2 tablespoons olive oil to the food processor and process into a paste.
- Heat the 1 tablespoon oil over medium-high heat in a large ovenproof skillet and place the chicken in the skillet, smooth side down. Sear the chicken for about 2 to 3 minutes on one side, or until lightly browned and the chicken easily releases from the pan.
- Flip the chicken breasts and turn off the burner. Coat the seared side with the ginger-garlic-scallion paste and sprinkle the nuts on top, pressing on them so they adhere to the paste.
- Place the chicken in the oven for 10 minutes, or until it is cooked through (internal temperature reaches at least 170В°F) and the nut crust on the top is golden brown.
- Allow the chicken to rest for 5 minutes and serve.
NOTES: The ginger-garlic-scallion crust is also incredibly tasty on fish. The crust also works well with macadamia nuts instead of almonds. If you’re feeling decadent and you eat butter, you can make a beurre blanc sauce (using coconut milk as a substitute for cream) and serve this chicken with some of that.
