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INGREDIENTS:4 boneless, skinless chicken breasts, 6-8 oz. each
6 leeks, thoroughly rinsed
16 blanched almonds
3 oz. Italian bread crumbs
2 cups extra-virgin olive oil
3 Tbsp. lemon juice
to taste, salt and black pepper DIRECTIONS:Finely chop the leeks and almonds in a mortar or food processor. Add the bread crumbs and lemon juice. While blending, add a slow stream of olive oil to the mixture until a smooth emulsion is produced. Adjust with salt and black pepper.

Saute chicken in olive oil until lightly browned. Place about 1” apart on baking sheet. Spoon puree evenly over each chicken breast to form a crust, using all of the puree.

Bake at 350°F for 20 to 25 minutes. SERVINGS:4 entree servings From:Walter Potenza, Walter’s, Providence, RI. PHOTO CREDIT:Photo Credit: ALMOND BOARD OF CALIFORNIA