Almond Breaded Chicken

(4-6 servings)

2 whole chicken breasts
1/2 tsp salt

1/2 cup all purpose flour
1 egg, beaten
1 cup panko (dehydrated bread crumbs)
1/4 cup sliced almonds

3 cups oil for deep frying (375 degrees)

Gravy
1 1/4 cup chicken stock
2 tbsp cornstarch
1 tsp mirin (rice wine)
1 tbsp soy sauce

2 cups shredded lettuce

1/4 cup toasted, slivered almonds

1. Remove bones and skin from chicken breast.
2. Cut each whole chicken breast into halves at the center.
3. Butterfly each half by slicing breast from the outer edge, part way through to open like book.
4. Sprinkle 1/2 tsp salt over chicken breasts.
5. Combine panko with almonds
6. Coat each piece of chicken with flour, dip in egg and press on panko mixture.
7. Fry in hot oil for 4 minutes or until golden brown.
8. Cut chicken into bite size pieces and place on bed of lettuce.
9. Bring gravy to a full boil stirring constantly. Pour over chicken, top with almonds, serve immediately.