Smoky Almond Chicken

This is what happens when it is Passover, I have leftover almonds, and a new tin of pimenton de la Vera. Picture not forthcoming, because I kept forgetting to take one until all the chicken had been eaten.

Smoky Almond Chicken

1.5 lb boned, skinned chicken breasts or breast tenderloins
6 oz. sliced almonds
3 tbsp olive oil plus more to grease the pan
3 eggs, beaten
1/2 cup matzo meal
1.5 tbsp pimenton de la Vera
1/2 tsp black pepper
salt to taste

Preheat the oven to 350 degrees. In a skillet, heat olive oil over medium heat; add pimenton de la Vera and stir to combine well. Add the almonds and stir until well-coated and fragrant, about one minute. Turn off the heat but leave in the pan.

Oil the bottom of a roasting pan. Dredge each piece of chicken in matzo meal, dip in beaten egg, and coat with almonds. Place chicken pieces in pan, if possible spacing them slightly apart (mine were crowded, though, and turned out fine). Bake about 35-40 minutes or until juices run clear.

Serves 4.