almond crusted chicken

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Lately, I’ve been thinking about my body. Not the shape of it, not the slope of a hip, but I’ve been thinking about my insides. At the same time I read an insipid blog post about a woman who just turned 31, and her greatest lamentation in life was her inability to remain effortlessly bone-thin whilst hoovering chicken fingers at a rapid clip. The post put me to thinking of a girl I knew in college who ate the most horrifying food — arteries clogged or bust was her mantra, as she stewed everything in a vat of margarine — yet remained lithe. Once I joked and said, I may have ten pounds on you but you’ll be dead in thirty years. It was all ha ha, and let’s toss back another drink, but now I think less about the size of my hips and more about the kind of food that’s going in my body.

In 2004, I remember cleaning out my kitchen cabinets and nearly having a stroke after reading all the labels. The foods that I had perceived to be healthy — Nutri-Grain bars, granola cereals — were filled with sugar, preservatives and the evil HFCS. Since then, I’ve eaten clean {as much as I can control}, and lately I’ve been devoting more thought toward sugar, and how I can winnow out simple carbohydrates.

Can I tell you that my weakness, my proverbial Achilles heel, is pasta? Dressed in pesto, baked in bechamel, this white goddess is a predator posing as a house pet, and my doctor told me, in no uncertain terms, that I have to chill. Over the past year, it’s been a battle, especially in those stressful moments, to be mindful of food diversity. Not only do I cook and bake with alternative ingredients {coconut oils, gluten-free flours}, but I’ve made an effort to make simple swaps in my day {protein-packed smoothies versus bagels, apples and palm oil-free almond butters instead of cereal bars}, and I’ve absolved to imbue my diet with lean protein.

While it’s true that I made chicken with a bit of butter, I swapped out the canola oil for coconut {perfection with the almonds} and used a gluten-free panko instead of breadcrumbs, and while I’d normally be eating a second dinner after having pasta, I’m SO FULL, POST CHICKEN.

I invite you to make this recipe because it’s perfect for those nights when you want to face-plant into the nearest cushion, and it’s salvation for those nights when you want to eat pasta out of the pot.

INGREDIENTS: Recipe courtesy of Martha Stewart, with slight modifications, via The Budget Babe
3/4 cup panko {I used the gluten-free kind}
Coarse salt and freshly ground pepper
2 large eggs
2 tsp water
2 whole boneless skinless chicken breasts (1 1/2 to 2 pounds), split
1 1/2 cups sliced almonds, broken into pieces
1 tbsp unsalted butter
2 tbsp coconut oil

DIRECTIONS
Preheat oven to 400 degrees. In a medium bowl, season bread crumbs with salt and pepper. Place eggs in a small bowl with 2 teaspoons water, and beat lightly. Dip chicken in egg, wiping away excess with your fingers, and dip in bread-crumb mixture. Dredge until lightly coated. Dip in egg again, and coat thoroughly with almonds.

Heat butter and oil in a 12-inch ovenproof skillet over medium heat. Saute chicken until nicely browned, about 3 minutes, and turn over. Cook 1 minute more; then transfer pan to oven, and bake until chicken is cooked through, about 10 minutes.

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