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recipe & updates | Almond Crusted Chicken Breast

Ingredients

  • 1/2 cup unsalted almonds, toasted (I explain how below)
  • 2 Tablespoons extra-virgin olive oil
  • 3/4 teaspoon grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 3/4 teaspoon dried rosemary
  • 1 garlic clove
  • 4 (4- to 5-ounce) boneless, skinless chicken breast halves

Directions

  • Preheat oven to 350 F.
  • Toast almonds in the oven by spreading the almonds in a single layer on a rimmed baking sheet.  Toast in the oven until fragrant and lightly golden, approximately 5 to 6 minutes for almonds.
  • Preheat oven to 425 F.
  • 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 to 170 F, about 10 minutes.  Loosely tent with foil and let stand for 5 to 10 minutes before serving.
  • (We had trouble with this not cooking in just 10 minutes but we’re still figuring out our convection oven SO if you try this recipe, please let me know about your cook time!)

Add green veggies or a salad.  Possibly add rice or quinoa.

Nutriton Facts (for each of the 4 servings)

  • Calories  293.3 kcal  |  Fat 174 g  |  Protein 30 g  |  Carbohydrates 4.3 g  |  Sodium 194.2 mg

source:  Jillian Michaels’ Master your Metabolism Cookbook & found here

old crate and barrel pic

I LOVE my new NINJA mini-food-prep processor!  I have been working w/ an old processor from the 1970s…no, really! It was a hand-me-down from my parents.  It’s just not cutting it anymore. But it does still work…can you believe it?  I know that I’ll buy a BIG Cuisinart (or similar) food processor at some point but for now, I knew I needed a mini one and saw this one at Sam’s Club and thought I’d try it. I love it…so far!  I’ll keep using it and let you know!  I hate cleaning up so this is a great happy medium and I know that even with a huge processor, I’ll still use this one for many (smaller) jobs!

I also purchased new mixing bowls. YOU helped me decide on these…yes, YOU!  I had these picked out.  I loved the modern shape.  I loved that they could be purposed on the counter or table filled with fruit as decor or used as a serving dish when needed.  My original idea for bowls was this nestled set from Crate and Barrel (photo left) that they do not carry anymore and I’m not too crazy about what they have in stock now.  When I saw the ones shown (photo collage above with my new Ninja) at Sam’s Club I was thrilled!

How did you help me decide on my mixing bowls? I new they’d be beautiful in my photos on this blog!!!  Thanks ladies for reading and commenting….and helping me decide on what I need for my new kitchen!!!  I recently posted on kitchen tools here.

Check out our kitchen sneak peak!

(That is rice on the stove that goes with this Almond Crusted Chicken Breast).  The cookbook is the one used for this recipe. And, it’s dual purpose here…it’s covering up that we’re still missing the outlet cover!  (We have stone ones that match the backsplash and we’re still missing a couple!)  We have a few more things to do with the new kitchen. My FIThubby is adding beautiful moldings on the bar. We need a trim piece below this range. I have some painting to do on the cabinets (where the tile used to be).  Anyway, the AFTER is going to be amazing…well worth all the hard work! I’m just glad it’s functional!

ANKLE UPDATE.

I am doing better, but not back to normal yet.  The pic to the left was after a few hours in the kitchen….my first Saturday day with a functional kitchen again (after the remodel) I got overzealous!  I now have a limit if I want to keep the swelling down. I’m also now taking my anti-inflammatories (after that day) to try to keep the swelling down.  So, yes, I’m doing better, BUT I’m not back to my activity level…or even close to where I was before!  I’m still icing, elevating, compressing, resting, and taking my meds so not back to normal!

FINALLY got an MRI!  NOTHING is completely torn!!! Woohoo!!!  All i now know is that there is a bone bruise (which evidently can take up to 18 months to heal…what??!!)  and ligament damage.  Most important…I got my referral to an orthopedic!  An expert. A doctor. A specialist. I want his/her opinion on my care in order to heal as fast as I can.  I’m pretty certain I’ll be doing physical therapy. And, it sounds like no surgery if no tear which is music to my ears!  Funny story though…gotta love Tricare.  It will take me OVER a week just to get the referral ID number to be able to find out what doctor I can call for an appointment. This is taking FOR.E.VER. *sigh*

Tina - Oh man! Your ankle looks so painful. Glad its getting better though.

I want some new, nicer mixing bowls myself. Ours are either really old or just plain ole boring clear ones.

Meghan - With an active referral to an off base doctor, you can go to whoever you want (so long as they take Tricare), not just who the referral says. When I had my cardiologist stuff, they assigned me one and I wanted another so I called the other and scheduled an appointment, gave them the referral number and they had it reassigned to them. So, don’t feel like you’re pigeon holed based on who they give you. Since you know it’ll take a week to get your number, they might let you call and schedule an apt. just call them back once you get the referral. The actual referral will also give you this info on it.

Amy - This recipe is one of my favorites for chicken, my hubby doesn’t like almonds:( but I still make him eat it because it’s so delicious!

yvi - I just cooked this and it was lovely! Great photos!

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