Chicken Amadine

I found this recipe on the blog "Cook Like a Champion". I had a ton of almonds that I wanted to use up so when i found this I was really excited.

What a great recipe this is. It's so fast, easy and really delicious. My husband said he bragged about his "Almond encrusted chicken" the next day at work. :) It was super moist and had a really great balance of flavors. I will most certainly be making this for dinner again.

Chicken Amadine

Taste of Home 2007, p.256

1-1/2 cups sliced almonds

3/4 cup dry bread crumbs

2 tablespoons dried parsley flakes

1/2 teaspoon salt

1/4 teaspoon pepper

2 eggs

1 tablespoon water

4 boneless skinless chicken breast halves

Directions:
In a food processor or blender, process the almonds until finely chopped. Place in a shallow bowl. In another bowl, combine the bread crumbs, parsley, salt and pepper. In a third bowl, beat the eggs and water.Coat chicken with crumb mixure, then dip in egg mixture and roll in almonds. Place on a greased baking sheet. Bake at 400° for 20-25 minutes or until juices run clear.

Olive-Oil Pasta

So if you're interested in the pasta seen next to the Chicken Amadine, here's the 'recipe' for that. I didn't use a recipe for it, just sort of concocted it, but it turned out really good!

Spaghetti (use as much as you will need for the amount of people you are serving!)

1-2 tbsp Extra Virgin Olive Oil

1 clove Freshly minced Garlic

1 tsp. Italian herbs

Freshly Grated Parmesean

1 slice Turkey Bacon, cooked

Boil Spaghetti in water with olive oil and and salt. Drain. In small microwave-safe bowl, combine Olive Oil, garlic and Italian herbs. Microwave on high about 30 seconds until garlic and herbs are fragrant. Drizzle olive oil mixture over pasta and toss. Crumble bacon on top of pasta and then add Freshly grated Parmesean to taste.