This recipe offers a delightful twist on chicken, featuring a crispy almond crust and a smoky dipping sauce.
Preheat your oven to 400°F (200°C).
Ensure the oven is fully preheated to achieve even cooking.
In a food processor, pulse the almonds, bread crumbs, and black pepper until coarsely ground. Spread this mixture onto wax paper.
Avoid over-processing to maintain a crunchy texture.
In a pie plate, mix the sour cream with half of the barbecue sauce.
Use a whisk to ensure the mixture is smooth and well combined.
Dip each chicken breast into the sour cream mixture, then coat it with the almond mixture, pressing firmly to adhere.
Press the coating firmly onto the chicken to ensure it sticks well.
Place the coated chicken breasts on an ungreased baking sheet and bake for 12-15 minutes, or until the chicken is fully cooked and the crust is golden.
Use a meat thermometer to check that the internal temperature reaches 165°F (74°C).
Serve the chicken with the remaining barbecue sauce as a dip.
Garnish with fresh parsley or a lemon wedge for added presentation.
