Skip to main content

Almond Chicken with Roasted Aspargus

While the husband's away the wife will eat a little more healthy than normal and it felt great! My husband was traveling last week for work which is a pretty rare occurance so I took advantage of that and ate better. Too bad that week was followed by the Blues clinching a playoff spot and Easter - all of that healthy eating went out the window. Anyway, one of the meals I made was absolutely amazing and so simple. I'm adapting it to add to the menu this week too!



Almond Chicken with Roasted Asaparagus
Ingredients - Chicken (for 1)
1 b/s chicken breast, trimmed and pounded to 1/4" thickness and seasoned with S&P as desired
1 egg + 1 teaspoon water
1/4 c. slivered almonds, chopped
1 teaspoon grated parmesan cheese
1/2 teaspoon ground flax seed
1/2 teaspoon seasame seeds
1 tablespoon lemon juice
1/3 c. chicken stock

Directions
- heat skillet over medium heat with a little bit of EVOO
- in a shallow dish combine egg and water, mixing to create an egg wash
- in another shallow dish mix: Almonds, Cheese, Flax Seeds and Sesame Seeds
- dip chicken in egg wash and allow excess to drip off
- pat in to almond mixture, covering surface of chicken
- cook in heated skillet until golden brown and 165 internally in temperature, (about 4 minutes per side)
- remove chicken and set aside, covered with foil to keep warm
- add chicken stock and lemon to skillet, scrapping up chicken bits with a spoon/spatula and heat sauce through
- plate chicken and spoon a little sauce over the top
- Garnish with lemon slices if desired



Ingredients - Asparagus (for 1)
4-6 stalks of asparagus, trimmed of hard egdes/bottoms
EVOO - just enough to coat the asparagus
grated parmesan cheese, as desired
a little bit of sesame seeds as desired
a little bit of lemon zest, as desired



Directions
- drizzle EVOO on asparagus and mix to coat
- sprinkle on cheese, sesame seeds and lemon zest, mixing to coat
- roast in 425 oven for about 10 minutes or until desired doneness

Comments

Post a Comment

Popular posts from this blog

The Best Vanilla Cupcake Recipe

A fabulous vanilla cupcake recipe is something everyone needs. EVERY.ONE. Not just bakers. Not just parents that host a lot of kid parties. Everyone. I've tried several, and many have been phenomenal. Then I tried Amy Sedaris's after finding the recipe online, and it was above and beyond the best vanilla cupcake I've ever made. It was an easy batter to make, baked up beautifully, and most importantly - tasted amazing. Regardless if you have never made vanilla cupcakes and need a recipe to start with, or even if you think you have the best - give this one a shot. You will not be disappointed! Vanilla Cupcakes Ingredients: 1 1/2 sticks unsalted butter, room temperature 1 1/2 cups sugar 2 eggs 2 teaspoons pure vanilla extract 2 1/2 teaspoons baking powder 1/4 teaspoon salt 2 1/2 cups flour 1 1/4 cups milk Directions: - Preheat oven to 375 degrees. - Mix butter at medium speed until smooth. Mix in sugar until well blended. - Add eggs, mixing until fully

Classic Monkey Bread

For a few years I made monkey bread muffins for Christmas morning, and for some reason I got out of that habit. Then we had kids and I thought I'd get back in to it, but I didn't until recently. But I recently made classic loaf Monkey Bread and realized that it's just better than muffins. It's not like a loaf is any less "complicated" to make, or really tastes different, but there is something easier about it. And I haven't had a single loaf bubble over and cause a mess in my oven! I'm so happy to have brought this back in to our lives. Not that it takes long to put together or bake, but this is the perfect lazy weekend (or Christmas morning) breakfast. I have even started the process in advance before, by cutting the biscuits and measuring the sugar and cinnamon in a bag the night before. After all, the biscuit cutting is the most time consuming part. Wake, assemble, and voila! Do you have a big crowd to feed, or kids that devour sweets? Simply

Slow Cooker or Pressure Cooker Beef Chili

I don't experiment much with chili because it rarely goes well for me and my family. I've slowly adapted my chili recipe over the years, but I've still always used canned chili beans, with a flavored sauce. I've been wanting to try regular beans (whether canned or dried, I wasn't discerning, just didn't want the sauce), so off to the Googles I went rather than trying to recreate the spice blend from my normal canned beans. Because I was originally planning to make chili in the Instant Pot, that's where I focused my search. Thankfully the recipe I decided to try was adapted from a Slow Cooker recipe, because life got in my way and I wasn't able to make the chili the night before as planned, and I wouldn't have had time to use the pressure cooker with my schedule that day. What drew me to this recipe was the simplicity of the ingredients. And lack of jalapeno. Because somehow nearly every time I plan chili I forget to buy a jalapeno, even if it