Almond and Sea Salt Crusted Chicken with Cinnamon Pumpkin Cream Sauce
Serves: 2
  • ½ cup almonds, skins removed
  • ½ cup panko bread crumbs
  • 1 egg white + ½ tablespoon water
  • 2 teaspoons McCormick Mediterranean Sea Salt
  • 2 chicken breasts, pounded out to a ¼ inch thickness
  • 1 cup cream
  • ¼ cup pumpkin puree
  • ¼ teaspoon + ⅛ teaspoon McCormick Saigon cinnamon
  • 3 tablespoons parmesan cheese
  • Pinch of salt and pepper
  1. In a food processor, grind almonds until fine. Toss with bread crumbs and sea salt. Sprinkle chicken with a little bit of salt and pepper.
  2. Coat chicken in egg white and then coat in almonds and bread crumbs.
  3. Heat a large skillet with 1 tablespoon of olive oil and ½ tablespoon of butter of a medium heat.
  4. Cook chicken until golden brown, crispy and cooked through.
  5. While the chicken is cooking, make the sauce. In a small saucepan simmer cream for a few minutes until slightly reduced. Whisk in pumpkin, cinnamon and cheese. Simmer another minute or so until thickened. Season with salt and pepper to taste.
  6. Spoon sauce over crispy chicken.
Recipe by Cooking for Keeps at