I don't often cook with meat, but for some reason I had a craving for almond crusted chicken last week. I had never made it before, much less even tasted such a dish, and hadn't even cooked chicken for probably four months, so it was a bit of an experiment! And by that I mean that literally every step of the process I wondered if I should stop and look up a recipe before I ended up ruining the meal. But, somehow what I did not only worked out, but was so good that I'm contemplating making it again next week:) The chicken was really moist and boasted a deliciously crunchy crust. The kale pesto and farro portion became part of the meal because I bought a HUGE bunch of kale (for just $1!!) at the farmer's market last weekend and figured that it was very likely I would need another dish besides the chicken in case I failed. And farro is my favorite summer grain. More recipes with farro to come! But for now... enjoy this one!

honey, lemon, and sage marinade 

1 teaspoon honey
4 sage leaves
1 clove garlic
1/4 teaspoon kosher salt
1/4 teaspoon lemon juice
1/4 cup extra-virgin olive oil

2 chicken breasts

Mix all marinade ingredients to combine. Place the chicken breasts in a tupperware or plastic bag. Coat with the marinade and refrigerate overnight (so, for a total of about 18 hours). In the morning you can flip the chicken to distribute the flavors a bit better if you want. I'm sure you could let it marinade for a shorter period of time... I only did it for this long because I knew I was going to have to go into work really early and stay late, so I figured I'd do it before I went to bed rather than the next day. But, like I said, the chicken turned out to be extremely moist and flavorful. Who knows if it was due to the extensive marinading, but since it worked out so well and didn't take any extra work, no harm in doing it the same way in the future, right?

pan roasted, almond crusted chicken

1/4 cup almonds
2 marinaded chicken breasts
1 tablespoon butter

Use a food processor to grind the almonds finely and then pour out onto a plate. Try to wipe the marinade that has dripped off of the chicken back onto the breasts, and then dip the breasts in the ground almonds to coat. Melt the butter in a cast-iron skillet over medium heat. Then add the chicken breasts. Cook for three to four minutes on each side until golden brown. Then turn the heat down to low, cover with a lid, and let cook for eight to ten minutes, until the juices run clear when poked. 

kale pesto farro

1/4 cup almonds
1 clove garlic
1 teaspoon lemon juice
Leaves from 3 stalks of kale
10 basil leaves
2-inch cube of Parmesan
1 teaspoon salt
1/3 cup extra-virgin olive oil

1/2 cup farro
1 cup water
1/4 teaspoon salt

Heat the water and salt on medium high in a medium-sized saucepan. Once the water comes to a boil, add the farro and reduce to a simmer. Let simmer for about 15-20 minutes, until all of the water has been absorbed and the farro is cooked to the point where the outside of the grain is tender and the inside offers a bit of resistance to the bite. Meanwhile, combine all pesto ingredients in a food processor and process well to combine. If it is too thick for your tastes, add some more olive oil. Depending on the flavor strength of your kale, basil, and garlic, you may have to add more garlic or salt. Only you will know best though, so taste and adjust accordingly! When the farro has finished cooking, combine the pesto with the farro. Serve alongside the chicken and mmm you've got yourself a delicious meal!

1 comment:

  1. I made this over the weekend-- the pesto farro was incredible!