Almond Asiago Chicken

We always are looking for fast, easy and tasty dinners during the week. With a little tweeking with side dishes and dessert, you have company fare as well.

  • 2 large boneless, no skin chicken breasts
  •  salt and pepper
  •  1 tbsp. granulated garlic
  •  1/2 cup grated Asiago cheese
  •  1/2 cup ground almonds
  •  3 tbsp. light oil
  •  1 cup tomato sauce(homemade is best, but commercial is also good)
  •  4 slices of mozzarella cheese
  •  4 sprigs oregano

Halve each chicken breast, through the thick end to make 4 slices. Season with a little salt and pepper and the granulated garlic.

In a shallow bowl, mix together the Asiago cheese and ground almonds. Press each breast in to coat all sides.

Preheat oven to 400 degrees. In a non-stick pan, heat the oil and cook the chicken, 2 pieces at a time, for 3 minutes each side. Remove from the pan and cook the remaining 2 pieces the same way.

Meanwhile, warm the tomato sauce over medium-low heat.

Place the chicken pieces in a baking dish and top each one with a slice of the mozarella cheese, baking until the cheese has melted and you are sure the chicken is cooked through. Do not over cook or it will become dry.

Warm the plates, divide the sauce into 4 and put on the plates. Place a chicken breast on top and place a sprig of oregano on the side.

Add a crisp salad and, of course, a glass of chilled wine. There you are: fast, easy and yummy.


1 thought on “Almond Asiago Chicken

  1. Just had this dish, a real winner. The chicken is tender and light and the crisp salad accompanyment complements the whole meal very well.

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