Rosemary Almond Crusted Chicken

Well Easter is over, markets were so busy. Hope you made it out.

I was tired last night, having gotten home late Sunday night. I pulled some chicken breasts out of the freezer that I’d bought at the farmer’s market, chopped up some Rosemary Almonds and with some asparagus made a quick dinner. This chicken recipe is a favorite and of course gluten free!

Rosemary Almond Crusted Chicken

2 chicken breasts skinned and boned

½ C Rosemary Blistered Almonds

Olive Oil

Cut the skin and any bones off of the breasts. Chop up the almonds; you will have some very fine and some chunky pieces.

Put about 2 T. of olive oil in the skillet, enough to barely cover the bottom just so the chicken doesn’t stick. Heat the skillet up a little. Take the almonds and push them into the chicken breasts all over.

Place the breasts in the skillet and just do a quick brown turning over carefully as to not knock your almond crust off. Turn the heat down to a medium low, add maybe a tablespoon of water and put a lid on so that the breasts will steam.

Check in about 5 minutes and turn the meat over. It should be done between 5 and 10 minutes.

Serve with veges.

We like the chopped almonds on veges too so you can top your veges with some of the almonds that fall off the chicken breasts.