Nut-crusted Chicken Breasts & Roasted Smashed Potatoes

NUT-CRUSTED CHICKEN BREASTS WITH LEMON AND THYME

Serves 8

This recipe is best with almonds, but works well with any type of nut. We prefer kosher salt in this recipe. If using table salt, reduce salt amounts by half.

8 (6- to 8-ounce) boneless, skinless chicken breasts, tenderloins removed, trimmed kosher salt
2 cup almonds, chopped coarse
8 tablespoons unsalted butter
2 shallot, minced
2 cup panko bread crumbs
4 teaspoons finely grated lemon zest, zested lemons cut into wedges
2 teaspoon minced fresh thyme
1/4 teaspoon cayenne pepper
2 cup all-purpose flour
6 large eggs
4 teaspoons dijon mustard
1/2 teaspoon pepper

1. Adjust oven rack to lower-middle posi- tion and heat oven to 350 degrees. Set wire rack in rimmed baking sheet. Pat chicken dry with paper towels. Using fork, poke thickest half of breasts 5 or 6 times and sprinkle with 1/2 teaspoon salt. Transfer breasts to prepared wire rack and refrigerate, uncovered, while preparing coating.

2. Pulse almonds in food processor until they resemble coarse meal, about 20 pulses. Melt butter in 12-inch skillet over medium heat, swirling occasionally, until butter is browned and releases nutty aroma, 4 to 5 minutes. Add shallot and 1/2 teaspoon salt and cook, stirring constantly, until just begin- ning to brown, about 3 minutes. Reduce heat to medium-low, add bread crumbs and ground almonds and cook, stirring often, until golden brown, 10 to 12 minutes. Transfer panko mixture to shallow dish or pie plate and stir in lemon zest, thyme, and cay- enne. Place flour in second dish. Lightly beat eggs, mustard, and pepper together in third dish.

3. Pat chicken dry with paper towels. Working with 1 breast at a time, dredge in flour, shaking off excess, then coat with egg mixture, allowing excess to drip off. Coat all sides of breast with panko mixture, pressing gently so that crumbs adhere. Return breaded breasts to wire rack.

4. Bake until chicken registers 160 degrees, 20 to 25 minutes. Let chicken rest for 5 min- utes before serving with lemon wedges.


ROASTED SMASHED POTATOES

Serves 6 to 8

This recipe is designed to work with potatoes 1-1/2 to 2 inches in diameter; do not use potatoes any larger. It is important to thoroughly cook the potatoes so that they will smash easily. Remove the potatoes from the baking sheet as soon as they are done browning—they will toughen if they are left too long. A potato masher can also be used to “smash” the potatoes.


4 pounds small red potatoes
3/4 cups extra-virgin olive oil
2 teaspoon chopped fresh thyme salt and pepper

1. Adjust oven racks to top and bottom positions and heat oven to 500 degrees. Arrange potatoes on rimmed baking sheet, pour 3/4 cup water into baking sheet, and wrap tightly with aluminum foil. Cook on bottom rack until paring knife or skewer slips in and out of potatoes easily (poke through foil to test), 25 to 30 minutes. Remove foil and cool 10 minutes. If any water remains on baking sheet, blot dry with paper towel.

2. Drizzle 3 tablespoons oil over potatoes and roll to coat. Space potatoes evenly on baking sheet and place second baking sheet on top; press down firmly on baking sheet, flattening potatoes until 1/3 to 1/2 inch thick. Sprinkle with thyme, season with salt and pep- per to taste, and drizzle evenly with remain- ing 3 tablespoons oil. Roast potatoes on top rack for 15 minutes, then transfer potatoes to bottom rack and continue to roast until well browned, 20 to 30 minutes longer. Serve immediately.