Last night Megan and I made one of Jillian’s recipes, Pecan Crusted Chicken, from her Master Metabolism Cookbook. In honor of Losing It on tonight, we did the 30 Day Shred (Level 1) this morning and ate left overs of her chicken tonight. Good workout and eating day today!
The Pecan Chicken was very simple.
The most complicated step was roasted the almonds, which only took a few minutes before cooking the chicken.
After roasting the almonds for 3 minutes at 350 degrees, we lined the pan with olive oil and cut the chicken breasts in half and then in small long strips.
After combining the ingredients for the almond paste in the food processor, just blend slightly so its still chunky.
After the paste is done, top the chicken with the almonds and then bake for 10 minutes at 425 degrees. Then end result paired with some green beans and couscous salad is delish!
The couscous salad is a combination of the following:
2 cups of cooked couscous
1 can black beans
1 can garbonzo bean
2 tablespoons olive oil
salt/pepper
2 tablespoons cilantro
4 roma tomatoes
Jillian’s Pecan Crusted Chicken Recipe
1/2 cup unsalted almonds (toasted – directions above)
2 tablespoons of extra virgin olive oil
3/4 teaspoon grated lemon juice
1 tablespoon fresh lemon juice
3/4 teaspoon dried rosemary
1 garlic clove
1/4 teaspoon salt
4 (4-5 once) boneless chicken breast halves
Preheat oven to 425 degrees
In the food processor combine almonds, olive oil, lemon zest and juice, rosemary, garlic and salt. Blend until amonds are coarsely chopped and it makes a thick paste.
Arrange the chicken strips (shown above) in a dish (we sprayed with olive oil) and over chicken with almond paste.
Roast in the over at 425 degrees for approximately 10 minutes or until 165 to 170 degrees. Let cool for 5-10 minutes before serving.
YUM! I have the cookbook too, but haven’t made anything yet. I really need to dig in! The chicken looks great and easy too.
06.15.10 at 9:19 pm
You will have to let us know if you try any others!
06.17.10 at 9:56 am