From Beatrice Donzella's kitchen in Italy.

Originally published on Cookpad Italy as Petto di pollo al forno panato alle mandorle su crema di zucca, with US measurements.

Oven-Baked Almond-Crusted Chicken Breast with Pumpkin Cream

Name: Oven-Baked Almond-Crusted Chicken Breast with Pumpkin Cream
Total time: 3000 s
Yield: 2 servings
Cuisine: American
Ingredients: 7 oz chicken breast; 2/3 cup milk; Salt, to taste; Pepper, to taste; Parmesan cheese, to taste; Almond flour, to taste; Breadcrumbs, to taste; Oil, to taste; 7 oz pumpkin

Beatrice Donzella @cook_16642147

Genova

A unique and delicious lunch!

Beatrice Donzella @cook_16642147

Genova

A unique and delicious lunch!

Saved

Ingredients

50 minutes

2 servings

7 ozchicken breast
2/3 cupmilk
Salt, to taste
Pepper, to taste
Parmesan cheese, to taste
Almond flour, to taste
Breadcrumbs, to taste
Oil, to taste
7 ozpumpkin

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Steps

50 minutes

1

Start by cutting the chicken breast into pieces and soaking it in milk with salt and pepper for about half an hour. Meanwhile, cook the pumpkin in lightly salted water.
2

Prepare the breading mix with breadcrumbs, almond flour, Parmesan cheese, salt, and pepper.
3

After half an hour, coat the chicken pieces in the mix and place them on a baking sheet lined with oiled parchment paper. Drizzle with a bit more oil. Bake in a static oven at 350°F for about 30 minutes (I used the grill function at the end).
4

Meanwhile, prepare the pumpkin cream: in a small pot, combine the mashed pumpkin, milk, and adjust with salt, pepper, and oil. Let it thicken.
5

Remove from the oven, plate, and serve! :)

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Cooksnaps

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Beatrice Donzella @cook_16642147

Published in the US on April 08, 2025 08:20

Genova

La bellezza passa, la fame no.vivo nella farina come l'uomo focaccinaOreegano: cooqueen.oreegano.comInstagram @cooqueen.recipeFacebook https://m.facebook.com/cooqueen.food/

Keywords

Parmesan Chicken Breast Almond Meal Pepper Pumpkin Cheese

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