My Inspiration . . .

I've always had a love for baking, but it wasn't until I was in college that I had a desire to learn how to cook. In 2009, I decided to start my own cooking blog so I could access my recipes from anywhere, and was born.

I love trying new recipes and finding ways to make them healthier & happier on the hips! I love everything about food: the taste, the smells, the presentation, the experimenting, etc. I love to entertain, so I figured this was a great way to bring people together. Hope you enjoy trying out some of the recipes. Happy cooking!

Wednesday, November 30, 2016

Almond & Cilantro Crusted Chicken

{ Prep Time: 15 mins / Cooking Time: 10 mins / Difficulty: Easy / Yields: 4 servings }

1 1/2 cups almond meal (or 1 1/2 cups whole almonds)
2 tsp crushed red pepper flakes
1/2 cup fresh cilantro, chopped
1 Tbsp grated lemon rind
2 eggs
4 chicken breasts
1/3 cup gluten free flour
1 Tbsp olive oil

1. Preheat oven to 400 degrees. You can purchase almond meal from the grocery store ~ it's typically found by the grits and pancake mixes. Otherwise, you can make your own very easily by placing 1 1/2 cups whole almonds in a food processor. Process until almonds are a fine powder.
2. In a shallow medium bowl, combine almond meal, crushed red pepper, cilantro and lemon rind. In another medium bowl, gently whisk the eggs. Coat chicken in flour mixture and shake off excess. Dip chicken in the egg, them coat in almond mixture. Repeat with remaining chicken breasts.
3. Heat oil in a large skillet on medium-high heat; brown all chicken breasts on both sides. Place chicken in a large oven-safe baking dish. Bake uncovered, about 10-20 mins (depending on the thickness of the chicken breasts) or until completely cooked through. Slice chicken into 1" slices and serve warm.

Recipe borrowed from Best Quick Fixes Cookbook

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