Tuesday, March 27, 2012
Almond-Crusted Chicken With Sweet Potatoes and Asparagus
This recipe was from the Dr. Oz show from chef Laurie Erickson. As we are known to do - we tweaked it a bit. We used a full chicken breast, which doubled the cooking time - but the veggies were great this way!
Ingredients (Makes 3 servings):
3/4 cup Almonds, finely chopped (used used blanched and sliced almonds)
1/2 cup Dijon mustard (enough to spread evenly over three chicken breasts)
3 Boneless skinless chicken breasts (see note on cooking time)
1 lbs Fresh asparagus, cut around 5" from the tip
1 large Sweet potato
1 tbsp Olive oil
1/2 tsp Rosemary (dried)
Salt and pepper to taste
1. Preheat oven to 450° F, and line a cookie sheet with parchment paper.
2. In a small food processor, add the almonds and chop fine.
3. If working with full chicken breasts, pound them a bit (you do not need to do this if you are working with halves or thin slices).
4. Using a sauce brush, spread the mustard on one side of the chicken and spread around half the almonds. Using a fork, move it to the cookie sheet (almond side down) and then add mustard and almonds to the other side.
5. Scrub the sweet potato and cut into 1/4" slices. Then add the sweet potato slices and the asparagus to the cookie sheet (it may be tight).
6. Drizzle the vegetables with olive oil and then sprinkle salt and pepper (to taste) as rosemary on top.
7. Place in the oven. If using full breasts, cook for around 26-29 minutes (if using half breasts, cut time in half).
Enjoy! This is ANOTHER Dr. Oz recipe that (sadly) I like. Here's to healthy living!