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
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
The use of seeds for the crust is such a great idea!
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