This Old Farm <--- The chicken was so moist & tasty! I could honestly tell a difference between Organic Grass Fed and Store Bought. (Mark did too!)
I was craving a mix of salty and sweet, as usual. This is why I LOVE NUT BUTTERS! (More on that later).
Here are the recipes:
Walnut Pistachio Parmesan Crusted Chicken Breast
2 Boneless Chicken Breast
1/4 cup Walnuts
2 tbsp. pistachios
2 tbsp. Parmesan Cheese
1 slice Whole Wheat Bread
Place Walnuts, Pistachios, Parmesan Cheese, and bread slice (broken apart) into a food processor until crumbs form. Pour into a rectangular shallow dish; I used Tupperware.
Froth 1 egg in a shallow bowl
Once Chicken Breast are thawed and all excess water has been soaked up by a towel, place into egg mixture until coated. Let excess egg drip.
Place chicken breast into coating mix, thoroughly coat and place onto a greased cookie sheet.
Bake at 425 for 20 minutes.
Broil on Low for 2 minutes (I love doing this because it makes the breading crispy!)
Garlic Green Beans
1 pound fresh snapped green beans (I purchased mine at the Farmers Market)
1 tsp salt
1 tsp pepper
1 tbsp EVOO (As Rachel Ray would say!)
1/4 cup water
1 tbsp lemon juice
1 tsp garlic
1 tsp thyme
1 tsp parsley
Heat skillet to medium, place 1 tbsp extra virgin olive oil, salt and pepper on skillet.
Place green beans on skillet and let cook for 4-5 minutes (Just until spotty brown)-STIR OCCASIONALLY!
Add 1/4 cup water to skillet, cover, let cook for 2-3 minutes.
Add lemon, garlic, thyme, and parsley to beans, increase heat to high. Cook on high 2-3 minutes.
Remove from heat, and enjoy!
This meal (1 serving) is less than 400 calories and 5 grams of fat. Low Carb too! Yippee!
This dinner was perfect before a night full of studying.
The pictures didn't turn out the way I wanted them to, sorry! I am working on my food photography skills :)
Also, I FINALLY perfected my Cinnamon Vanilla Peanut Butter! Recipes coming soon!
Keep it Happy, Keep it Healthy, Keep it Sweet.