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Almond-crusted Chicken With Artichoke Potato Gratin

This simple sauté draws on classic Spanish flavors, including almonds, paprika, lemon, olives, Manchego cheese, and artichokes.

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Servings: 2

Prep Time: 00:20

Cook Time: 00:20

Main Ingredients

1 1/2 tablespoons butter, divided

2 tablespoons olive oil, divided

1/2 Large onion, thinly sliced

1 teaspoon coconut or cane sugar

1 medium potato, thinly sliced

2 Cloves of garlic, divided

6 ounces artichokes, either marinated or packed in water

2 ounces oil - cured black olives, pits removed

5 tablespoons grated manchego cheese, divided

8 ounces skinless boneless chicken breasts

1/2 slice of bread, either very stale or toasted

2 tablespoons of almonds, with or without skins

1 tablespoon of flour, wheat or gluten - free variety

1 lemon; half of peel zested, then halve the lemon so it can be easily squeezed

2 plus tablespoons chicken broth, divided

1/4 teaspoon paprika, preferably spanish

3 tablespoons minced parsley

1 tablespoon minced fresh oregano or teaspoon dried

1/2 teaspoon minced fresh thyme or teaspoon dried

salt to taste

Preparation

1Heat oven to 400º.

2Heat a flat-bottomed skillet over medium high heat. When hot, add 1 tablespoon each butter and olive oil.

3Add the onion slices to the pan and sprinkle with salt, if desired, and sugar. Sauté approximately 3 minutes, until just beginning to brown. Turn onion slices over, then add potatoes to pan. Sauté another 3 minutes, then turn potatoes, which should be just barely golden. Remove any onions that look done as you turn potatoes and finish.

4Smash one clove of garlic and rub it against the surface of a glass pie plate or 8x8 baking dish. Mince the garlic, and at this time mince the other clove, keeping it separate to add to the chicken sauce. Add onions to baking dish, then potatoes, then drained artichoke hearts, then olives. Top with shaved pieces of the remaining butter. Bake in oven 10 minutes.

5In spice grinder or processor, grind dried bread with almonds until you have a coarse meal. Place on a dish. Grind flour with 1 tablespoon Manchego, and put on a separate dish. Place 1 tablespoon each chicken broth and lemon juice on a third dish. Pound the chicken flat between two pieces of waxed paper, cut into two approximately equal pieces. Coat both sides in the flour/Manchego mixture , then quickly dip in the chicken broth/lemon mixture. Finish by pressing each side in the almond/bread mixture, leaving chicken on almond/bread plate, second side down.

6Heat remaining tablespoon of olive oil in the skillet over medium high heat. When oil is hot, place chicken pieces in skillet and saute for 4-5 minutes.

7When timer sounds, open the oven and top vegetables with remaining 4 tablespoons of Manchego. Set timer for another 7 minutes.

8Turn chicken and sauté the other side until done and chicken is white in the middle, about 4 minutes.

9Remove chicken from pan and keep warm. Add chicken broth, half a squeezed lemon, zest, paprika, and other minced garlic clove to the pan. Let bubble until reduced to a syrup consistency.

10Slice the chicken crosswise and top with the sauce. Serve with potatoes, sprinkling minced herbs over all and garnishing with raw sliced cherry tomatoes.

Additional Notes

Inspired from a number of recipes, including an almond-crusted chicken in the May 2016 edition of Clean Eating magazine, flattened chicken from Jan/Feb 2016 Cooking Light, and Bert Greene's Greene on Greens.

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