I apologize for not posting for quite some time. My life has been extremely busy. I am (hopefully) back now. My goal is to have 3 to 5 new posts a week. I want to keep you all excited about cooking, because I know how boring it can get when you are stuck in a rut. I spent 2 weeks, totally and utterly, bored with cooking. This last week I found my outside gas grill. It has been wonderful. I am going to be cooking on it a lot more.
We found this nifty thing at our local Lowe’s. The chicken legs and wings hang from it.
What we ended up with was some really tasty chicken. The skin was perfectly crispy and the actual meat was still juicy. I will be cooking all of our wings and legs like this from now on. I put a seasoning on the chicken called Weber Grill Creations Roasted Garlic and Herb. This seasoning is great, it has no added sweeteners or anything weird in it. I then sauteed the green beans in a pan with a little Olive Oil and added a little seasoning called Weber Grill Creations Veggie Grill Seasoning to them. (I am really liking this Weber Seasoning line). I also cut some tomatoes in half and grilled them next to the chicken. This dinner was fabulous!
(Original recipe from Elanaspantry.com)
This recipe is wonderful. This is what my kids have now been asking for on special occasions.
Ingredients:
4 chicken breasts, boneless and skinless
2 cups almond flour
2 eggs, whisked
6 Tbsp. butter
1 - 24 ounce jar of your favorite tomato sauce (original recipe has directions on making your own)
16 ounces mozzarella cheese ( I actually use about 12 ounces)
4 ounces parmesan cheese
Directions:Dip chicken into egg, let excess run off. Coat well with almond flour. In a pan, melt butter over medium heat. Saute chicken until deep golden brown on both sides. Place 1/2 cup tomato sauce on bottom of 9″x 13″ pan. Place chicken into pan and cover with remaining sauce. Spread mozzarella on top and sprinkle with parmesan cheese. Bake at 400 degrees for about 10 minutes or until chicken is cooked through.
(Original from The South Beach Diet
I have made this recipe 5 or 6 times. The chicken comes out very moist each time. My entire family loves it. The leftover chicken (if you have any left overs) is great on a salad the next day.
1/2 Cup shelled pistachio nuts, finely ground (kids are a great help at shelling pistachios)
1/2 tsp. Salt
1/2 tsp. Black Pepper
1 Tbsp. Olive Oil
4 Boneless, Skinless Chicken Breast Halves
Preheat the oven to 375 degrees. Mix the nuts in a pie plate (I use a regular plate) with the salt and pepper. Press the chicken into the nuts. Heat 1 Tablespoon oil in a skillet and cook the coated breasts, 2 minutes per side. Place the breasts in a baking dish and bake for 15 minutes or until thermometer inserted n the thickest portion registers 160 degrees and the juices run clear. (I am realizing that I have totally forgotten to fry the chicken in the skillet first the last 5 times I have made this. I usually just bake it at 375 degrees for 30 minutes or until the juices run clear. Why dirty extra dishes?)