This chicken actually came to be as a test run for my Strawberry & Toasted Almond Crusted Chicken recipe. I didn’t toast the almonds and had “too much” rosemary and thyme. By too much I simply mean the strawberry and almond flavors didn’t come through; but the chicken was phenomenal and clearly needed to be its own recipe!
So I took out the almonds and added a bit of parmigiano reggiano cheese which is ok for those who are lactose intolerant unless you literally cannot handle even the tiniest bit of lactose. It has a super low level of lactose so for most people with lactose sensitivity/intolerance, it’s tolerated just fine.
This weekend was a really delicious food weekend, between the Saffron Rice (my new obsession…I seriously can’t get enough of it!), the Sesame Chicken, the Toasted Quinoa w/Spinach, Roasted Butternut Squash & Toasted Pine Nuts, Sage & Chives (another new obsession! I can’t wait to showcase it at Thanksgiving this year!) and this chicken. We are stocked up with food for the week which is wonderful, because weeknights are quite hectic, and with needing to stop eating 3 hours before bed (due to the GERD), I have to eat pretty soon after getting home so having food that’s ready to go is super helpful.
So with that, the weekend is coming to a close which is always so sad, but at least I know there is no shortage of scrumptious, healthy meals and snacks ready and waiting to get in my tummy!