Almond-crusted Chicken Breasts courtesy of The Master Your Metabolism Cookbook by Jillian Michaels
1/2 cup unsalted almonds, toasted
2 tablespoons extra-virgin olive oil
3/4 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
3/4 dried rosemary (we skipped the rosemary)
1 garlic clove
1/4 teaspoon salt
4 (4-5 ounce) boneless skinless chicken breast halves
Preheat oven to 425
In the workbowl of a food processor, place the almonds, olive oil, lemon zest and juice, rosemary, garlic, and salt. Process until coarsely chopped; the mixture will be a thick paste. We did this in a blender - and by we I mean he.
Arrange the chicken breast halves in a baking dish. Divide the almond paste and spread on the breasts; pat down to cover each breast completely. Roast in the oven until cooked through and instant-read thermometer reads 165 to 170 F, about 10 minutes. Loosely tent with foil and let stand 5 to 10 minutes before serving.
It helps to have a cute boy to cook it for you, but I doubt you're as lucky as I am. Jason received the cookbook for Christmas; if this turns out to be the only recipe we try (it won't be, though), it was worth it!