I mentioned previously that I checked out a bunch of books at the library. The first one I tried was Jillian Michaels's "Master Your Metabolism Cookbook". So I made the Almond-Crusted Chicken Breasts and the No-Cream Creamed Spinach. As we're not big fans of cooked spinach, that is one we're not going to try again. That, and the entire time I was cooking it I had no idea if I was doing it right. It didn't taste bad or anything, we think the main reason we didn't like it was because we don't like cooked spinach that much. However, I liked the Almond-Crusted Chicken Breasts and it was really easy to make.
Almond-Crusted Chicken Breasts
(Serves 4)
1/2 cup unsalted almonds, toasted
2 T. extra-virgin olive oil
3/4 tsp grated lemon zest
1 T. fresh lemon juice
3/4 dried rosemary
1 garlic clove
1/4 tsp salt
4 (4-5 ounce) boneless, skinless chicken breast halves
Preheat the oven to 425.
First you have to toast the almonds. To toast them put them in a heavy skillet over medium-high heat. Cook, continuously stirring the nuts for 2-4 minutes (2 minutes if they're already chopped, 4 if they're whole). Transfer to a plate to cool.
In the work bowl of a food processor, place the almonds, olive oil, lemon zest and juice, rosemary, garlic, and salt. Process until coarsely chopped; the mixture will be a thick paste.
Arrange the chicken breast halves in a baking dish. Divide the almond paste and spread on the breasts; pat down to cover each breast completely.
Roast in the oven until cooked through and an instant-read thermometer reads 165-170 degrees, about 10 minutes. ** Note: I had to cook it longer than 10 minutes, so that's something to figure out based on your oven. Loosely tent with foil and let stand for 5-10 minutes before serving.
Nutrition Facts
Calories 293.3 kcal
Fat 17.4 g
Protein 30 g
Carbs 4.3 g
Sodium 194.2 mg
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