Wednesday, January 12, 2011

Almond Crusted Chicken | Halifax, NS

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!


email:  karenk{at}


  1. looks fancy! love smh

  2. It looks and sounds delicious and I have a cute boy to cook it with.:-) Maybe we'll try it soon. Love you, Mom

  3. DROOL! mmmmmm I'm going to make this!


  4. Wow, that looks delicious! AND pretty. :) My man cooks too. We are lucky girls.


  5. we are lucky girls, sss! I hope you guys all try it!