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Almond-Crusted Chicken

11 Jan

Super great alternative to breaded chicken! My kiddos loved these chicken nuggets! ;o) They asked me when I would be making them again!


Almond-Crusted Chicken


¾ cup almonds, coarsely chopped
2 teaspoons Jamaican jerk seasoning or favorite seasoning
¼ teaspoon kosher salt
1 teaspoon grated lime rind
1 ½ pounds skinned and boned chicken breast cutlets
1 tablespoon olive oil, divided


1. Process  almonds and next 3 ingredients in a food processor or blender 45 seconds or until finely ground. Place almond mixture in a shallow bowl.

2. Brush chicken evenly with ½ Tbsp. olive oil. Dredge chicken in almond mixture.

3. Cook chicken in remaining ½ Tbsp. (or more if needed) hot olive oil in a nonstick skillet over medium-high heat 4 minutes on each side or until done.

Makes about 5 servings



Balsamic Chicken with Rosemary and Garlic

3 Jan

Inspired from the “Make it Paleo” Cookbook. I served this to my family and dinner guests last night. A huge hit!

Balsamic Chicken with Rosemary and Garlic


6 boneless, skinless chicken breasts (organic free range is best choice)
2 tbsp extra virgin olive oil
½ cup balsamic vinegar
4 cloves garlic, minced (or all ready minced in the tub from Costco. makes it faster)
4 tbsp fresh rosemary
salt and pepper to taste


Rinse chicken breasts and place in baking dish. I used my stoneware bar pan.

Drizzle olive oil over chicken breasts.

Sprinkle salt and pepper over chicken.

Press fresh garlic and rosemary into chicken breasts.









Bake at 400 for about 25-30 minutes, or until thermometer reads 165°F.

Remove chicken from oven and pour ½ cup balsamic vinegar over fully cooked chicken breasts.










Easy Breezy Roast Chicken

5 Nov

Easy Breezy Roast Chicken

No leg tying twine fuss or anything of the sort. Wash it, butter it, season it and pop it in the oven!


1 Organic Free Range Whole Chicken
Garlic powder
4 tbs butter (Ghee or clarified butter for 21DSD)


Preheat oven to 375. Wash chicken and remove inside packet of gizzards. Rub the butter all over the outside of the chicken. You can tuck some under the skin of the chicken too. Coat whole chicken on all sides by sprinkling your seasonings on the whole chicken. Place lid or foil over chicken and bake. Baste at least twice while cooking. Cook until your thermometer reads done. ;o) About an hour and a half.

Here I went ahead and baked two so we had enough for dinner guests and left overs. ;o)








You can fry up the gizzards too. If someone in your family likes them. Sprinkle them with salt and pepper, roll them in your favorite flour





and fry in hot oil until golden brown.

Chicken Panini with Fig Jam

6 Sep

Chicken Panini with Fig Jam


* ¼ cup fig jam
* 1 (8-ounce) ciabatta, cut lengthwise
* ¼ cup crumbled blue cheese
* 2 tablespoons butter, softened
* 8 ounces sliced cooked chicken breast
* 1/4 teaspoon freshly ground black pepper
* 2 cups arugula leaves
* 1 teaspoon fresh lemon juice



Spread jam over cut side of top half of bread. Combine cheese and butter in a bowl, stirring until smooth. Spread cheese mixture over cut side of bottom half of bread. Arrange chicken evenly over cheese mixture; sprinkle with pepper. Place top half of bread, jam side down, over chicken.

Heat a large nonstick skillet over medium heat, and add sandwich to pan. Place a heavy cast-iron skillet on sandwich; cook 5 minutes or until both sides are browned, turning once.

Place arugula in a bowl. Drizzle juice over arugula; toss gently. Remove top bread half from sandwich. Arrange arugula mixture over chicken. Replace top bread half.

Not Toasted:

Leave out the butter, build the sandwich. Do not toast in pan. Serve.

Chicken Breasts Stuffed with Goat Cheese and a side of Broiled Peaches

2 Sep

Goat Cheese Stuffed Chicken Breasts with Broiled Peaches


* 2 Boneless skinless Chicken Breasts

* 1/2 cup Goat Cheese

* 1 Tablespoon Thyme

* 1 Tablespoon chives

* 1 Tablespoon garlic powder

*1 Tablespoon dried basil

* Salt and Pepper, to taste

* 4 Ripe Peaches, halved and pit removed

* 2 Tablespoons Sugar

* 1 tbs butter, for frying


Cut a slit in the side of each breast to form a pocket.

Mash together the goat cheese, onions and spices.

Stuff each chicken breast with half of the goat cheese mixture.
Melt butter in large saute pan. Place the chicken breasts in the pan skin side down. Season with salt and pepper.

Fry until golden brown, about 6 minutes. Turn the chicken over, season this side with salt and pepper and cook until cooked through, about 5 minutes.

Heat oven on your broil setting.

Place the peach halves cut side up in a baking dish. Sprinkle each half with a little sugar. Place in oven and cook until sugar melts and is golden.