Friday, April 2, 2010

Almond Crusted Chicken & Kale

Well, recently I made some almond crusted chicken breast... really good and not too difficult. You can find an assortment of recipes online which all have different additives. I put bread crumbs, brown sugar and crushed almonds in mine. Before dipping the chicken in a beaten egg so that almonds etc. would stick to it, I seasoned the chicken with some salt and pepper to help enhance the flavor of the almonds and bring out the slight sweetness of brown sugar. While the chicken was roasting in the oven for about 45 minutes, I added a little bit of water and lime juice to the chicken to enhance the flavor even more and also keep it moist.

Though this chicken would not be complete all by it's lonesome. So Today -- after I received my first paycheck from the hotel --- I stopped at the grocery store and picked up some kale and lemons. After getting home, I cut and prepared the kale into bigger than bite-sized pieces. I placed a bunch full into a large saucepan and added oil to begin the saute process. Letting saute for about 30 seconds, constantly moving it so as to keep the process even, I then added some salt, pepper, crushed red peppers and freshly squeezed lemon to taste. I like my kale a little crunchy, but you can saute it as much as you like or as little as you'd like. It was a refreshing, inexpensive side dish to my almond crusted chicken :)

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