Thursday, September 15, 2011

Herb Crusted Chicken

Leaving the windows open.  Feeling a crisp, gentle breeze wafting through the house.  Watching the neighbor kids tiptoe along the stone path through my flower garden while I stand at the sink peeling peaches.  Smelling the scent of cinnamon and apple drift from the crockpot.  This is the part of Fall I like best.
Spiced Apple Butternut Squash Soup

In honor of Autumn's approach, let me encourage you to try Spiced Apple Butternut Squash Soup and Herb Crusted Chicken.  I love the soup recipe, but instead of following the instructions, I just throw everything in the crockpot and then puree it at the end of the day.





I invented a really good salad dressing!
  Almond Balsamic Dressing
  creamy almond butter
  balsamic vinegar
  pineapple juice

  Mix and adjust to desired texture.  Pour over salad (or   chicken or pork or veggies).




Herb Crusted Chicken
Herb Crusted Chicken 
inspired by this recipe 

6 skinless boneless chicken breast halves
6 tablespoons fresh lemon juice
olive oil
 
1 c. almond meal
6 tablespoons chopped fresh basil
3 tablespoons chopped fresh parsley
1 1/2 tablespoons chopped fresh rosemary
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper

Using meat mallet (or sturdy rolling pin), pound chicken breasts in two gallon size ziploc bags to 1/2- to 3/4-inch thickness. Pour lemon juice over. Cover and refrigerate 1 hour. Remove chicken from bags and pat dry with paper towels.

Preheat oven to 450°F. Mix almond meal, basil, rosemary, salt, and pepper in food processor, transfer to a plate. Brush chicken breasts on both sides with olive oil. Coat chicken on both sides with herb mixture. Place chicken on foil-lined baking sheet. Bake until chicken is cooked through and coating is golden,  20-30 minutes.

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