Recipe: Almond-crusted chicken from Ristobar

Almond-Crusted Chicken Breast

Serves 4

Angelo Auriana, chef of Ristobar in San Francisco, serves this crunchy-coated chicken with sage butter and over wilted greens such as spinach, kale, chard or bok choy.

• 4 organic boneless, skinless chicken breast halves, about 2 pounds
• -- Sea salt, to taste
• -- Ground white pepper
• 1/2 cup white bread crumbs
• 1 cup sliced almonds
• 2 tablespoons all-purpose flour
• 2 large eggs, beaten
• 3 tablespoons grapeseed oil
• 8 fresh sage leaves
• 2 tablespoons unsalted butter

Instructions: Preheat the oven to 375°. Trim the chicken breasts of any fat or connective tissue, and season with salt and pepper.

Combine the bread crumbs and sliced almonds in a shallow dish. Set aside. Place the flour and beaten eggs in separate shallow bowls.

Lightly dust a chicken breast with some of the flour, shaking off excess. Dip the breast in the beaten eggs and then in the almond mixture, pressing on to make sure the chicken is thoroughly and evenly coated. Repeat with remaining breasts.

Pour the grape seed oil into an ovenproof frying pan large enough to hold all the chicken. Set over medium heat. When the oil just shimmers, place the breasts, with what would have been the skin side down, in the pan; sear until lightly brown. Turn the breast over, place the pan in the oven. Bake for 10-12 minutes, or until golden brown.

Place breasts on a warm platter. Discard any fat or liquid remaining in the pan. Add the fresh sage and butter to the pan, and place it over medium heat. When the butter starts to brown, turn off the heat. Return the chicken to the pan, and spoon some of the buttery juices over the chicken. Sprinkle a little sea salt to taste, and serve at once.

Per serving: 504 calories, 53 g protein, 9 g carbohydrate, 28 g fat (6 g saturated), 217 mg cholesterol, 161 mg sodium, 2 g fiber.