Motherhood has taken me by storm. I knew my life would change- but how much it would change, I was not prepared for.
Cooking and blogging? Hasn’t been happening a lot.
I used to look forward to days off work because I could cook 2 recipes, photograph them, edit the photos, put together a blog post or two, go to a yoga class or two, maybe squeeze in a TV show or a massage late at night. Wow. Maybe I’ve done that many things this whole past 4 months- I can’t imagine doing it all in a day anymore.
So, here’s to a season of life changes and adaptations. One thing I can say for sure? Being a mother has made me more efficient at work. I have to have things done so I can run out of here as soon as the day is over. Gone are the days of working into the evening or stopping to chat with friends on the way out of the building.
Having an infant means. . . going places isn’t so practical on a day to day basis. So having a friend for me (and him!) so close has been wonderful.
Her husband travels a lot for work, and was recently gone for over 2 weeks, leaving her and her 4 month old home by themselves. One day I passed her leaving our building, and she had been at a restaurant trying to eat lunch (at 4 PM!), and ended up having to have it boxed to go because baby girl decided she no longer wanted to be out of the house. A story I know all too well…
On a day off work, I invited her over for lunch, and while Xander was napping– I actually made us lunch, and photographed this recipe and the one I will post next week. How this happened all in 1 day, I don’t know!
I’ve made this chicken a few times this past month, and it’s a new favorite. So easy- and a much healthier way to make “fried chicken.” A little olive oil, and heart healthy almonds make this chicken taste rich with no deep frying necessary.
Serve with a light side dish, and you have a beautiful lunch or dinner, indulgent enough for a special holiday meal.
- 1 lb. skinless chicken breasts (3 small or 2 larger breasts)
- ½ cup milk (or sub almond milk + 1 teaspoon red wine vinegar)
- ½ teaspoon sea salt
- ½ teaspoon dried rosemary
- ½ teaspoon dried sage
- 1 tablespoon olive oil
- ½ cup almonds (I used blanched)
- ½ teaspoon poultry seasoning (I use McCormicks)
- ½ teaspoon sea salt
- black pepper, to taste
- In a box or large plastic container, add milk, sea salt, rosemary and sage. Marinate chicken for 30 minutes to overnight.
- In a blender, add almonds and blend until almond meal forms. Add sea salt, poultry seasoning, and black pepper.
- Add olive oil to a frying pan on medium heat.
- Coat marinated chicken in almond mixture, and add to frying pan. Cook both sides of the chicken until brown, then reduce heat to medium low, and continue to cook for 5-6 minutes on each side until chicken is fully cooked.