I love this recipe. It can serve two or four, depending on how much chicken you prefer, and whether or not you want some leftover veggies. The vegetables make it hearty dish, without feeling heavy. The fresh rosemary packs a punch, and the almonds give it the perfect crunch!
- Two boneless skinless chicken breasts
- Two eggs (yolks separated; you’ll only use the egg whites)
- 1 cup unsalted almonds, pulsed in a food processor
- 3 sprigs fresh rosemary, leaves removed and pulsed in a food processor
- 2 large carrots, sliced
- 2 cups Brussel sprouts, halved
- 2 cups fingerling potatoes, halved
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 4 tablespoons extra virgin olive oil
- Salt and pepper to taste
- Preheat your oven to 375 F.
- Mix together the almonds and rosemary, along with your desired amount of salt and pepper (I use about 3/4 teaspoon salt, and a teaspoon of pepper). Put in a bowl, and set aside.
- Put the egg whites into a separate bowl. Coat each chicken breast in the egg whites, making sure to cover both sides.
- Press the chicken breasts into the bowl of almonds and rosemary until they are completely covered.
- Heat 2 tablespoons of the extra virgin olive oil in a pan. Sear each chicken breast, for about two minutes presentation-side down. Flip over, and sear for an additional minute. Put into a baking dish and set aside.
- In a large bowl, mix together the carrots, Brussel sprouts, garlic and fingerling potatoes. Add the remaining two tablespoons of extra virgin olive oil. Add the dried basil, oregano, and a bit of salt and pepper to taste.
- Spread the vegetables out onto a large baking sheet.
- Put the vegetables and chicken into the oven, and bake for about 30 minutes, or until the chicken is cooked through.
- Remove the chicken from the oven, but keep the vegetables in. Turn on the broiler, and cook for an additional minute.
Serve and enjoy!