This recipe comes via my best friend Tabitha.
She is going back to grad school to become a nurse practitioner. With this and working the rest of the time at the ICU I have promised to be there. For more dinner and laundry dates. Whatever it takes to get her through school.
I love her. We have been friends for well over a year. We are so odd. Not only are we physically opposites. Her dark hair, tan, dark eyes, Romanian and more exotic looking. Me blonde (usually), hair, blue eyes, pale skin. We both are the same height and incredibly strong women (willed and physically). This theme of being polar opposites, but the same oddly runs throughout our friendship. I love mornings. She is constantly telling me to shut the fuck up. Who is that happy in the morning? I love people. Tab is pickier. I am a free-spirit hippy. She is a bad ass nurse who gets shit done. She is more practical and brings me back to reality. The list is on going. However, somehow we are a perfect duo, who has withstood the test of time and life’s challenges. If ever the other is needed, the other shows up. As she says, I am her ride her die.
The opposing nature extends into the kitchen. I obviously love cooking (um I work in one). And I would be content spending a day at a Farmer’s market. Tab on the other hand hates grocery shopping and cooking. It is not her thing. I am the creator. She is the analytical one. Once I let her help me make cookies. We don’t need details, but that no longer happens.
We all have our strengths and weaknesses. Cooking is mine. A kitchen is my peaceful place. I couldn’t save lives and rock a hospital like Tab. She is a bomb ass nurse. We each have our passions.
I was so proud and happy to be in the kitchen with her Sunday. I prepped a meal for lunch (Monday’s post). And she worked on meal prep for the next three days of work. I was majorly impressed. And this almond meal chicken is hers! Way to go Tab.
Almond Crusted Chicken
- 1 lb. chicken breast
- 2 local, pasture-raised eggs
- 2 cups almond meal
- 1 tsp cayenne pepper
- pepper and pepper to taste
How to Make it Happen: Whisk eggs. Toss cayenne pepper with almond meal. Dip chicken in egg and then into the almond meal. Make sure it is fully covered. Transfer to a baking sheet. Season with salt and pepper. Bake at 350 for 30 minutes (length depending on the size and thickness of the chicken breast). Or until the centers are no longer pink. Serve it up with some veggies and enjoy!