The Ms. asked me to try making one of the recipes from her yoga magazine. Normally, I prefer recipes that involve smoke, fire, and rubs. Nevertheless, I decided to try the this almond chicken, and it turned out fantastic!
1 to 2 lbs boneless breast of chicken.
1/2 c almonds, sliced or slivered
1 clove garlic
1/2 t kosher salt
3 T olive oil
1 bunch baby spinach
1. Preheat Oven to 425 F
2. Toast the almonds over high heat. Combine in food processor with garlic, salt, and oil. Grind into a chunky paste.
3. Season chicken breasts with salt and black pepper. Coat breasts with almond paste and place on greased baking sheet.
OPTIONAL: If you have extra almond paste, try slicing diagonal cuts in the top of thicker breasts, and pushing paste down into the pockets.
4. Bake chicken for 15-18 minutes at 425 F.
5. Remove from oven and plate immediately onto a bed of raw baby spinach, garnished with a lemon wedge.
This was simple to make and did not take long. The hot chicken wilts the spinach and the juices and bits of almond make a savory dressing for the greens.