Save It My daughter pulled a face the first time she saw kale on her plate, but when I told her it was massaged kale, she giggled and decided it sounded fancy enough to try. That night, the almond crust on the chicken shattered with every bite, and she devoured both the chicken and the bright, lemony greens without complaint. I realized then that texture and a little storytelling can turn skeptics into fans. This dish became our weeknight winner whenever we needed something that felt special but came together fast. The sumac adds a gentle tang that makes the whole plate feel alive.
I made this for a small dinner party once, and my friend who claimed she hated kale asked for the recipe before dessert even arrived. She said the sumac made it taste like something she would order at a cafe, not something she would avoid at a potluck. Watching her go back for seconds reminded me that sometimes all it takes is a new spice or a different preparation to change someone's mind. The chicken, golden and nutty, paired so well with the tangy salad that I stopped offering sides altogether. Now, this is the meal I turn to when I want to impress without the stress.
Ingredients
- Boneless, skinless chicken breasts: I always pat them dry before dipping so the crust sticks better and browns evenly in the pan.
- Almond meal or finely ground almonds: This is what gives the crust its nutty flavor and crisp texture, and it works beautifully as a gluten free alternative to breadcrumbs.
- Grated Parmesan cheese: It adds a salty, savory depth that balances the sweetness of the almonds and helps everything crisp up in the oven.
- Garlic powder: I prefer this to fresh garlic in the crust because it distributes evenly and does not burn during searing.
- Smoked paprika: Just a hint adds warmth and a subtle smokiness that makes the chicken taste more complex.
- Salt and black pepper: Essential for seasoning the crust and bringing out all the other flavors.
- Large eggs: Beaten eggs act as the glue that holds the almond coating onto the chicken.
- Olive oil for frying: I use this to get a golden sear on the chicken before it finishes in the oven.
- Kale: Choose a bunch with firm, dark green leaves, and be sure to remove the tough stems before tearing.
- Olive oil for the salad: This helps soften the kale when you massage it and carries the lemon and sumac flavors into every bite.
- Lemon juice: Freshly squeezed is best, it brightens the kale and balances the richness of the chicken.
- Red onion: Thinly sliced, it adds a sharp bite that mellows slightly as it sits in the salad.
- Cherry tomatoes: Halved, they burst with sweetness and add pops of color to the plate.
- Fresh parsley: Chopped parsley brings a fresh, herbaceous note that ties the salad together.
- Sumac: This tangy, berry like spice is the secret ingredient that makes the salad unforgettable.
- Toasted slivered almonds: They add extra crunch and echo the almond crust on the chicken, creating a nice harmony across the dish.
Instructions
- Preheat and Prep:
- Set your oven to 375°F and line a baking sheet with parchment paper so cleanup is easy. This also prevents the chicken from sticking and helps it bake evenly.
- Mix the Almond Crust:
- In a shallow bowl, combine almond meal, Parmesan, garlic powder, smoked paprika, salt, and black pepper, stirring until everything is evenly distributed. The mixture should smell nutty and savory.
- Beat the Eggs:
- Crack the eggs into another shallow bowl and whisk them until smooth. This will help the almond mixture cling to the chicken.
- Coat the Chicken:
- Pat each chicken breast dry with a paper towel, then dip it into the beaten eggs, letting any excess drip off. Press each breast firmly into the almond mixture, coating both sides thoroughly so the crust is thick and even.
- Sear for Color:
- Heat olive oil in a large skillet over medium heat until shimmering. Add the coated chicken breasts and sear for 2 to 3 minutes per side until golden and crisp, being careful not to move them too soon or the crust may fall off.
- Finish in the Oven:
- Transfer the seared chicken to the prepared baking sheet and bake for 12 to 15 minutes, or until the internal temperature reaches 165°F. The crust should be deeply golden and crunchy.
- Massage the Kale:
- While the chicken bakes, place the torn kale in a large bowl and drizzle with olive oil, lemon juice, and salt. Use your hands to massage the leaves for about 2 minutes until they soften and turn a darker green.
- Build the Salad:
- Add the sliced red onion, halved cherry tomatoes, chopped parsley, and sumac to the kale. Toss everything together until the sumac coats the vegetables and the colors are vibrant.
- Add the Almonds:
- Just before serving, sprinkle the toasted slivered almonds over the salad so they stay crunchy. They add a final layer of texture that mirrors the chicken crust.
- Plate and Serve:
- Place a portion of the marinated kale and sumac salad on each plate, then top with a sliced almond crusted chicken breast. Serve immediately while the chicken is hot and the salad is fresh.
Save It One evening, I served this to my neighbor who had just moved in, and she said it reminded her of a dish she used to eat at a Mediterranean cafe in her old city. We ended up sitting at the table talking for hours, and she left with the recipe scribbled on a napkin. That meal turned into a friendship, and now we cook together every few weeks. Food has a way of doing that, turning strangers into friends over a shared plate and a good story.
Storing and Reheating
I store leftover chicken in an airtight container in the fridge for up to three days, and I reheat it in a 350°F oven for about 10 minutes to bring back some of that crust crunch. Microwaving works in a pinch, but the coating softens and loses its magic. The salad keeps for a day or two, though the kale will continue to soften and the tomatoes will release juice, so I prefer to eat it fresh. If I know I will have leftovers, I sometimes keep the almonds separate and add them just before serving so they stay crisp.
Swaps and Variations
Turkey cutlets work just as well as chicken and cook even faster, making them a great option when you are really short on time. I have also tried this with pork chops, and the almond crust clings beautifully to the meat. For the salad, you can swap the kale for baby spinach or arugula if you prefer something more delicate, though you will not need to massage those greens. Pomegranate seeds add a sweet pop that contrasts nicely with the sumac, and thinly sliced radishes bring a peppery crunch that I love in the spring.
Pairing Suggestions
This dish shines with a crisp Sauvignon Blanc, the acidity cuts through the richness of the almond crust and mirrors the brightness of the sumac. If you prefer red, a light Pinot Noir works beautifully without overpowering the delicate flavors. I have also served this with a sparkling water infused with lemon and mint, which feels refreshing and keeps the meal light.
- A side of roasted sweet potatoes adds a touch of sweetness that balances the tangy salad.
- Serve with warm pita or flatbread if you want something to scoop up the kale and juices.
- A dollop of Greek yogurt on the side brings creaminess and cools down the bright, acidic flavors.
Save It This recipe has become my go to when I want to feel like I have my life together, even on the messiest of days. The crunch, the color, and the bright sumac tang remind me that good food does not have to be complicated to feel special.
Recipe FAQs
- → How do I prevent the almond coating from burning during baking?
After pan-searing the chicken, transfer it to a preheated 375°F oven. The moderate temperature allows the coating to stay golden without over-browning. If your crust begins to brown too quickly, tent the baking sheet loosely with foil for the final few minutes.
- → Can I prepare the kale salad ahead of time?
Yes, you can massage the kale with oil, lemon juice, and salt up to 4 hours in advance. This actually helps soften the kale further. Add the fresh herbs, tomatoes, and sumac closer to serving to maintain freshness and prevent sogginess.
- → What's the best way to pound chicken breasts to even thickness?
Place chicken breasts between two sheets of plastic wrap or parchment paper. Using a meat mallet, gently pound from the center outward with even strokes to achieve uniform thickness of about 3/4 inch. This ensures even cooking throughout.
- → Is sumac easily found in regular grocery stores?
Sumac is increasingly available in most supermarkets, particularly in the spice aisle or Middle Eastern sections. If unavailable, substitute with lemon zest or a small amount of pomegranate powder for a similar tartness and visual appeal.
- → How can I make this dish dairy-free?
Omit the Parmesan cheese from the almond crust and add an extra tablespoon of almond meal and 1/2 teaspoon of additional salt for flavor balance. The chicken will still be flavorful and maintain a crispy coating with these adjustments.
- → Can I use raw almonds instead of almond meal?
Yes, you can make almond meal at home by pulsing raw or toasted almonds in a food processor until finely ground. Toasted almonds will provide a deeper, nuttier flavor. Process in short pulses to avoid creating almond butter.