Balsamic Chicken and Sweet Potato Sheet Pan Dinner Recipe


My husband, Dennis, works out every morning and eats healthy. He’s been a runner most of his life and has added the Sealfit (developed a former Navy Seal commander) workout to his morning routine. Dennis has been committed to this workout for the last several months and it shows. During the holiday season, on one of our many trips to Barnes and Noble, he found an exercise book by Donald Driver who used to play football for the Green Bay Packers. Dennis was intrigued by this book for many reasons. First – he loves a good workout plan, second – he is interested in eating healthy and third – he has been a Green Bay Packer fan since he was a young boy. We grew up in Wisconsin and if you live in Wisconsin, you really support your team. Donald Driver has some recipes in his book and one of them in particular caught his eye. Dennis saw a picture of a dish Mr. Driver recommends with sweet potatoes and chicken. He asked me if I could make something like that for dinner. I, of course, said “yes”. I couldn’t tell you what Donald’s recipe was, I only glanced at the picture.

I started by marinating thinly sliced chicken breasts in kosher salt, pepper, dried thyme, lemon zest, garlic and a bottle of Skinny Girl Balsamic Salad Dressing.  I once thought Skinny Girl only made margarita mix. Who knew?

I sprinkled both sides of the chicken with salt, pepper and dried thyme. I then spooned minced garlic (from the jar) over the chicken and the zest of one lemon. I let the chicken marinate for an hour. I sliced the zested lemon and set it aside to add to the pan.

Meanwhile, I peeled and cut three sweet potatoes. I’ll be honest and tell you, that only 2-1/2 of those potatoes went onto my sheet pan. I was eating them raw as I was cutting them. They are so tasty raw, even without any seasoning. It’s OK, it’s a healthy snack. 🙂 Sweet potatoes are so good for us. They have more fiber than a white potato and they are lower on the glycemic index than a white potato.

Once I peeled and sliced my sweet potatoes into 1/4 inch thick pieces, I placed them in a bowl. I then added two tablespoons of olive oil, 1 teaspoon of kosher salt and 1/2 teaspoon of pepper and mixed it all together with my hands.


I sliced a red onion into thick slices to add to the sheet pan with the potatoes.


I placed the chicken onto bed of sweet potatoes and onions knowing that the wonderful marinade would also season the potatoes and onions. I made sure to pour any extra marinade from the dish onto the pan.


I roasted this dish in a preheated 425 degree oven for 30 minutes. Just look at the wonderful color in this dinner. It looks so healthy and tasted really healthy! This dish was full of flavor. The juice from the lemons roasting on the pan, gave just the right hint of citrus and freshness to this dinner.


I told Dennis this might be my new favorite chicken dish. It ranks right up there with the spatchcocked chicken I made a couple weeks ago.



  • 1 package thin sliced chicken breasts
  • kosher salt
  • pepper
  • 1 teaspoon dried thyme
  • zest of one lemon, plus slices
  • 1 tablespoon minced garlic
  • 12 bottle Skinny Girl Balsamic Salad Dressing (if you don’t have Skinny Girl, any balsamic dressing will do)
  • 3 sweet potatoes
  • 2 tablespoons olive oil


  1. Place chicken in a dish large enough to marinate. Sprinkle both sides of chicken with salt, pepper and dried thyme. Pour balsamic dressing over chicken and spoon mined garlic onto chicken. Add lemon zest. Let marinate for 45-60 minutes.
  2. Preheat oven to 425 degrees.
  3. Peel and cut sweet potatoes into 1/4 inch thick slices. Place in a dish and add olive oil, 1 teaspoon kosher salt and 1/2 teaspoon pepper. Mix with hands. Lay on a large baking sheet.
  4. Cut large red onion into thick slices. Add to pan with potatoes.
  5. Place chicken on top of potato and onion “bed” and tuck lemon slices onto pan. Roast in preheated 425 degree oven for 30 minutes.


Until next time, Kris


National Chili Day Calls for Chicken Chili


Today, February 22rd, is National Chili Day. It is always the fourth Thursday in February.  Chilly is exactly what it’s been in San Diego this week, which gave me two good reasons to make chili for dinner tonight. I decided to make a chicken chili.

I bought a rotisserie chicken from my local grocery store to use in my chili. I started by sautéing a large yellow onion in a couple tablespoons of olive oil. Once the onions started to soften, after about 5 minutes, I added 6 cloves of minced garlic and let it cook along with the onions for 45 seconds. Next, I added three cans of drained and rinsed canellini beans to my pot. Once the beans were added to my slow cooker, I added kosher salt, cumin, oregano and chili powder before stirring together.


I removed the skin from the rotisserie chicken and cut the meat into bite size chunks and added it to the pot. I then added five cups of reduced sodium chicken stock, along with a 28 ounce can of whole plum tomatoes – I did make sure to cut the tomatoes into bite size pieces. Since I use no salt added tomatoes, I added another teaspoon and a half of kosher salt to season the tomatoes. Passila peppers were my pepper of choice for this chili. I cut two of them into 1 inch size pieces, removing most of the seeds, but keeping some.

I used my slow cooker, but you could definitely use a Dutch oven. My slow cooker has an insert that you can place directly on the stove for browning or sautéing purposes. I did sauté my onion in the slow cooker insert before combining all my ingredients and placing the insert back into the slow cooker and setting it to high for four hours.

A dollop of sour cream, shredded Monterey Jack cheese, minced green onion, and sliced jalapeños were my toppings of choice for tonight’s chili.


I served this chili with corn bread and a salad for dinner tonight. Dennis is definitely looking forward to leftovers for lunch this weekend.


  • 1 rotisserie chicken, skin removed and meat cut into bite sized pieces
  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 6 cloves garlic, minced
  • 2 Pasilla peppers, cut into one inch chunks (remove most of the seeds, keep a small amount)
  • 3 teaspoons kosher salt, divided
  • 2 teaspoons cumin
  • 3 teaspoons dried oregano
  • 3 teaspoons chili powder
  • 3 cans Canellini beans, drained and rinsed
  • 5 cups reduced sodium chicken broth
  • 1 28-ounce can whole plum tomatoes (juice and tomatoes, cut tomatoes into pieces)


  1. Heat olive oil in crock pot insert on stove. Add onion and sauté until onion starts to soften and become translucent, about 5 minutes. Add garlic and cook for 45 seconds.
  2. Add beans, 1-1/2 teaspoons kosher salt, cumin, oregano, and chili powder and stir together.
  3. Add chicken, pasilla peppers, chicken stock, tomatoes, and 1-1/2 teaspoons kosher salt. Stir.
  4. Set crock pot insert back into base and set to high for four hours or low for 6-8 hours.


Until next time, Kris





Fennel, Date and Lemon Spatchcock Chicken


I did it! I spatchcocked a chicken. I’ve cooked a spatchcock chicken once before, but today was the first time I actually took a whole chicken and spatchcocked it myself. It wasn’t hard at all. You just need a sharp pair of kitchen shears. Mine are by the Pioneer Woman. I have a couple of her knives, as well as her kitchen shears. They are not expensive at all and they stay sharp. I buy them at Walmart. Her Nakiri Knife is my favorite, I’ve recommended it for several people because it is the one I go to most often.

To spatchcock a chicken, you cut out the backbone. If you google this, you will find excellent instructions that are really easy to follow. I used my kitchen shears to cut on both sides of the backbone out of the chicken.


Once the backbone was out, I turned the chicken over and pressed down to break the wishbone and make sure my chicken was flat.


I sprinkled the underside of the chicken with kosher salt and pepper and turned it over. Once it was turned over, as you see in the above picture, I patted the chicken dry with a paper towel. Next, I drizzled olive oil over the skin and rubbed it all over, before sprinkling the skin with kosher salt and pepper.


I then minced the leaves of four stems of fresh rosemary and removed the leaves from four sprigs of fresh thyme and sprinkled it over the chicken.


I let my chicken sit for a minute while I sliced and sautéd one onion and two bulbs of fennel in olive oil, salt and pepper. While the onion and fennel were sautéing, I removed the pits from 16 ounces of dates and sliced three lemons. When I felt the onion and fennel were softened and starting to caramelize, I poured a half cup of white wine (I chose Pinot Grigio) into the cast iron skillet and then added the dates and lemons. Oh my gosh, the wine smelled so good when it hit the heat, wow!

Next, I placed my chicken on top of the vegetables and fruits and placed it in a preheated 450 degree oven for an hour. Depending on the size of your chicken, this could take just 45 minutes. I had a pretty good size chicken, however, so mine took a little longer. You want to make sure the dark meat reaches 165 degrees. That’s when you know your chicken is done. The great thing about spatchcocking your chicken vs. cooking it whole, is that it cooks much faster.

I have to say that the sweetness of the dates provided a great flavoring for the “sauce”. I was very pleased with how much flavor there was in this dish. I’m totally patting myself on the back on this one … can you tell?

I served the chicken over the fennel, onion and dates, and spooned some of the juices over my chicken. Nothing but a piece of crusty bread was needed to complete this meal. I sopped up my bread with the juices from the sauce, no butter needed for that bread!


Oh wow! Please try this recipe, I promise you will love it! I would definitely make this for my Dinner Club, it was that good.


1 whole chicken, spatchcocked

1 medium onion, sliced in half rounds

2 fennel bulbs, sliced

16 ounces fresh dates, pits removed

3 lemons, sliced thin

1/2 cup white wine

3 tablespoons olive oil, plus a drizzle

1 teaspoon kosher salt, plus more for sprinkling on the chicken

1/2 teaspoon pepper, plus more for sprinkling on the chicken

4 sprigs rosemary, leaves removed from stems and minced

4 sprigs thyme, leaves removed (no need to mince)


  1. Preheat oven to 450 degrees.
  2. Sprinkle under side of spatchcocked chicken with salt and pepper and turn over. Pat chicken skin dry with paper towel and rub with a drizzle of olive oil. Sprinkle salt and pepper over skin. Add rosemary and thyme to chicken and set aside.
  3. Remove pits from dates and slice lemons. Set aside.
  4. Heat 3 tablespoons olive oil in cast iron skillet. Add onions and fennel and cook until they start to caramelize.
  5. Add wine to skillet. Next add dates and lemon slices.
  6. Place chicken on top of vegetables and fruit, sticking a few lemon slices on top of chicken.
  7. Place in oven for 45-60 minutes, depending on the size of your chicken. Start checking the temperature of the meat after 45 minutes.


Until next time, Kris

Marinated Artichoke Heart, Sun-dried Tomato and Boursin Cheese Stuffed Chicken Breasts


Because it’s Sunday, I wanted to make a nice dinner for my family. I like to make things for dinner that look and taste impressive, that I would be proud to serve at a dinner party … but are also easy enough to make any night of the week without too much work. I believe some of the easiest dishes to make are the best. Maybe it’s because I feel confident while preparing a dish that isn’t too difficult, and that confidence comes through in the finished product.

I picked up a package of Boursin Garlic and Fine Herb Cheese at the market last week. The rest of the ingredients came to mind from there. I grabbed a jar of marinated artichokes and a jar of Sun Dried Tomato Halves, in olive oil. I also picked up a package of three boneless, skinless chicken breasts.


I started by slicing my breasts lengthwise, being careful not to cut all the way through the chicken.


Once I had all three breasts sliced, I sprinkled kosher salt and pepper over the inside of my chicken. In a small dish, I placed two tablespoons each of the liquid from a jar of artichokes and a jar of sun-dried tomatoes (in oil).


Just look at those yummy herb flakes in this bowl. It can only add so much to this flavorful chicken.

I placed a couple artichokes pieces on the center of the chicken and on top of that, sun-dried tomatoes. On top of the artichokes and sun-dried tomatoes, I placed two tablespoons of Boursin cheese.

I then folded the top half of the breast over the bottom before placing it on my sheet pan for roasting.

Once I had the chicken on the rack on my sheet pan, I drizzled a third tablespoon of olive oil over each breast and sprinkled the rest of the kosher salt and pepper over the top of the chicken before brushing the liquid I took from the artichoke jar and sun-dried tomato jar. Once I brushed the liquid over the chicken, I sprinkled pasta sprinkle seasoning on top. I bought this seasoning at Penzeys spice shop last week and couldn’t wait to use it. If you don’t have Penzeys pasta sprinkle, you could definitely use Italian seasoning and if you are interested in buying the pasta sprinkle, but don’t have a Penzey’s near you, you can order from them on-line at Kylie and I had so much fun perusing their store. I think she had as much fun as I did shopping there. In fact, she’s the one that picked the pasta sprinkle.

I roasted my chicken in a 425 degree oven for 40 minutes. The chicken I bought was so large, I ended up cutting the breasts in half and I’m going to be using the rest tomorrow in a pasta dish. I may blog about that one … stay tuned!

I served the chicken with roasted broccolini and roasted small potatoes.



3-4 boneless, skinless chicken breasts

1 tablespoon olive oil

1 teaspoon kosher salt, divided

1/2 teaspoon pepper, divided

2 teaspoons Penzeys Italian sprinkle

2 tablespoons liquid from sun-dried tomato jar

2 tablespoons liquid from artichoke jar

4-5 sun-dried tomato halves per breast

2-3 artichoke halves per breast

6 tablespoons Boursin garlic and fine herb cheese


  1. Preheat oven to 425 degrees.
  2. Cut chicken breasts in half, lengthwise (being careful to not cut all the way through).
  3. Take 2 tablespoons liquid from artichoke jar and 2 tablespoons liquid from sun-dried tomato jar and set aside in a bowl, mix together.
  4. Sprinkle open chicken with half the salt and pepper.
  5. In center of breast, near “seam” lay artichokes, sun-dried tomatoes and spoon Boursin cheese.
  6. Fold chicken closed and place on rack on baking sheet.
  7. Drizzle olive oil over chicken and sprinkle with the rest of the salt and pepper.
  8. Brush artichoke and sun-dried tomato liquid over chicken and sprinkle with Pasta sprinkle.
  9. Roast for 35-40 minutes, or until internal temperature reaches 165 degrees.


Until next time, Kris



Olive Tapenade Chicken Breast


My dinner idea tonight came from an urge to clean out the pantry of things leftover that I bought to use for entertaining and hadn’t.  A couple of those things were jars of olive tapenade to use as a topping for crostini and jars of antipasto I wanted to have on hand to place on my cheeseboards. Starting in November and continuing through December, I did a lot of entertaining, as I’m sure quite a few of us did. I live for that time of year for just that reason. There is nothing I love more than sharing my love of cooking and home with family and friends. When someone says they’d like to come for a visit, there is not a thing that could make me smile more. I love people and I love having people around me.

I bought thin sliced chicken breasts to use for tonight’s dinner. I envisioned them baked with olive tapenade spooned over them and baked that way. That was going to take care of one of the extra jars of tapenade I bought for last month’s entertaining activities. I sprayed a shallow square dish with non-stick cooking spray and laid the chicken breasts down. There were three. I sprinkled a minimal amount of kosher salt on the chicken since olives are salty enough on their own. I ended up using 1/2 teaspoon between all three breasts. I then sprinkled 1/4 teaspoon of pepper and 1/4 teaspoon of red pepper flakes. You could use more or less of the red pepper flakes, depending on your liking. Next, I sprinkled the zest of two lemons over the breasts before spooning my olive tapenade on top. The oven was preheated to 375 degrees and I placed the chicken in for 30 minutes.

At the same time I placed the chicken in the oven, I placed a small sheet pan with 1/2 a  jar of antipasto I had leftover in my refrigerator. I wanted to use this up, so figured I’d roast the antipasto (minus the liquid from the jar … I saved that to add to my cooked noodles) along with the chicken. To the antipasto, I added a package of rosemary sprigs I needed to use and 3 cloves of garlic that I chopped roughly.

While the chicken and antipasto were roasting, I cooked my spaghetti noodles.


When the chicken and antipasto had finished I removed them from the oven and was quite happy with the amount of juice that was surrounding the chicken in the pan. That would just add more wonderful flavor to the noodles. I ended up making a sauce out of the extra liquid in the chicken pan, the antipasto and extra liquid I saved from the jar. I added no extra oil to this dish at all, besides what was in the olives.

As soon as the chicken was done, I squeezed the juice of one lemon over the chicken.


Oh my goodness, I wish you could all smell the wonderful scent coming out of my kitchen while this dish was being made.

I then added the antipasto that I had roasted to the cooked and drained noodles. (Note: before draining your noodles, make sure to save about a coffee cup full of pasta liquid in case you need it for the sauce.) I also added the liquid from the jar of antipasto and the juices from the roasted chicken pan.

I then tossed everything together, adding the juice of one lemon and a half cup of grated parmesan and tossing again.

Once everything was combined, I placed my noodles on a plate and added a few slices of the chicken that was resting.

This dish would be wonderful using fish as well and serving with pasta. I mentioned to Dennis that I’d like to make this again, and make it in the form of a baked pasta, with layers of cheese added. Stay tuned, I may do that in the near future.

This dish would be wonderful to serve to guests. I wouldn’t hesitate to make this for a dinner party.

Ingredients for Chicken

3-4 thin sliced chicken breasts

1/2 teaspoon kosher salt

1/4 teaspoon pepper

1/8-1/4 red pepper flakes, according to your liking

9.5 ounce jar olive tapenade

1 jar of antipasto, liquid reserved for the pasta

zest of two lemons

juice of one lemon


  1. Preheat oven to 375 degrees.
  2. Lay chicken in a baking dish and sprinkle with salt, pepper and red pepper flakes.
  3. Sprinkle lemon zest over chicken and spoon tapenade over breasts.
  4. Bake for 30-35 minutes, until chicken registers 165 degrees.
  5. Remove from oven and squeeze lemon juice over chicken.

Ingredients for Roasted Antipasto and Noodles

1/2 to 1 jar antipasto (I used a half because that’s what I had left. You could definitely use the entire jar.)

3 cloves garlic, roughly chopped

1 package of rosemary sprigs

juice of one lemon


  1. Preheat oven to 375 degrees.
  2. Spoon antipasto onto baking sheet, saving liquid for pasta sauce.
  3. Add chopped garlic and rosemary to antipasto.
  4. Roast for 30-35 minutes, until chicken is ready.
  5. Boil noodles.
  6. Toss rosemary before adding to the contents of the pan to the pasta.
  7. Add antipasto, liquid from jar and liquid from chicken pan to pasta. Mix well.
  8. Add lemon juice and grated parmesan and toss.
  9. Place pasta on a serving dish, adding slices of chicken.


Until next time, Kris



Moroccan Chicken Stew


Truth be told, this is the first time I’ve ever eaten Moroccan Stew … which would also make this the first time I’ve ever made Moroccan Stew. I don’t know why, but a couple days ago, I decided I wanted to try it so therefore I’d make it. I did a bit of research to see what went into a Moroccan stew and went from there, changing some things for my taste. In one of the recipes, or maybe several, I noticed honey was present in this stew. I decided to use apricot jam in place of the honey. The reason I did this is one of the recipes I saw included dried apricots. Instead of raisins, I used a berry blend. This was actually a comedy of errors that worked out quite well. I thought I had a bag of golden raisins, but once I put my reading glasses on (LOL), I realized it was a bag of dried berries. Oh well, I thought to myself. I’ll give it a whirl and see how it turns out. It turned out great. Dennis and I were happy with my little mishap. The result was a winner.

I started with skinless, boneless chicken thighs. I placed them in a large ziplock bag with a few tablespoons of all-purpose flour and shook it around, coating my chicken.

I then browned my chicken in olive oil in a large skillet.

This took about 8 minutes … 5 on the first side, another few on the other. I removed the chicken from the skillet and placed it on a plate.


Next, I added a red onion that I had sliced into quarter rounds into the skillet and cooked it for about 5 minutes.


While my chicken was browning, I added a few seasonings to a dish and mixed them together. These seasonings were cinnamon, ground ginger, ground cumin, cayenne pepper and kosher salt.

I added my seasonings, along with 4 cloves of minced garlic, to the onion. I cooked this together for about 45 seconds before adding a 28-1/2 ounce can of tomato puree and 1/4 cup of apricot jam and another 1/2 teaspoon of kosher salt. I stirred the tomato and jam together and added the chicken (as well as those yummy juices that accumulated on the plate) back into the skillet, nestling it into the sauce and cooking it for 10 minutes.


I then added a 15-1/2 ounce can of garbanzo beans that I had drained and rinsed, two green peppers, cut into 1/2 inch size chunks, and 1/2 cup dried berries and 1/3 cup chopped dried apricots to the skillet. I stirred everything together and simmered for another 15 minutes, until the peppers were softened and the chicken was done.

I actually wasn’t sure what Dennis would think of Moroccan Stew, but he absolutely loved it. He told me it’s his new favorite chicken dish of mine. We served this over Israeli Cous Cous and garnished it with slivered almonds and minced parsley.



3 tablespoons all-purpose flour

4 boneless, skinless chicken thighs

3 tablespoons olive oil

1 red onion, cut into quarter rounds

4 cloves garlic, minced

1-1/2 teaspoons cinnamon

1 teaspoon ground ginger

1 teaspoon ground cumin

1/8 teaspoon cayenne pepper

2-1/2 teaspoons kosher salt, divided

2 green peppers, chopped in 1/2 inch chunks

1/4 cup apricot jam

1/3 cup dried apricots, diced

1/2 cup dried berry blend (or golden raisins)

28-1/2 ounce can tomato puree

15-1/2 ounce can garbanzo beans, drained and rinsed

slivered almonds

parsley, minced


  1. Place flour and chicken in ziplock bag and toss to coat.
  2. Heat olive oil and brown chicken for 8 minutes (5 minutes first side, 3 minutes second side). Transfer chicken to a plate.
  3. Cook onion in skillet for 5 minutes.
  4. Add cinnamon, ginger, cumin cayenne pepper and 2 teaspoons kosher salt to a dish and mix.
  5. Add garlic and seasonings to onion and cook 45 seconds.
  6. Stir in tomato puree, apricot jam, and 1/2 teaspoon kosher salt. Stir.
  7. Add chicken and juices that were collected on the plate back into the skillet. Cover and cook for 10 minutes.
  8. Stir in green peppers, berries, apricots and garbanzo beans. Cook for 15 minutes, until peppers are softened.
  9. Garnish with slivered almonds and parsley.


Until next time, Kris



Nut Crumb Chicken


A dear friend of mine had given me a package of Nut Crumbs as a hostess gift a couple weeks ago. I’ve been looking forward to trying these, so made chicken using them last night. They were so good! The package says they are a bread crumb alternative … the ingredients are pistachios, almonds, almond meal, cashews, salt and pepper. Marie found these at the Cedars Farmer’s Market in Solana Beach, CA. If you do not live near Solana Beach, and would like to purchase a bag of nut crumbs, you can visit their website, The company is Appel Foods.

I was perusing their website and below I’ve shown a couple pictures of what other nut crumbs they offer. On their website, you can also find recipes, which is fabulous!

I decided to coat the chicken breasts with a mixture I made with my nut crumbs. First, I sprinkled kosher salt and pepper over both sides of the chicken and then poured a mixture of olive oil and balsamic vinegar over the top.


I find that my chicken always turns out perfectly moist when I let it marinate in olive oil and vinegar for a bit, plus it gives it fantastic flavor.

I mixed 1/2 cup of nut crumbs with 1/4 cup of grated parmesan/romano cheese blend and added 3 tablespoons of pizza and pasta seasoning that I buy at The Spice Way. They have excellent spices and you can also order on-line from them at If you do not have this seasoning, any pizza seasoning or Italian seasoning will do (or a blend of both).

I coated both sides of the chicken and browned it for 3-4 minutes per side in a skillet that I could transfer to the oven where it could continue to cook for an additional 20-25 minutes (until the internal temperature reached 165 degrees).

I served my chicken over white cannellini beans that I had heated on the stove. I added a bit of dried rosemary for a little flavor on my beans. I also served a simple salad with romaine, shards of parmesan, croutons and dried cranberries along with my chicken and beans.

I loved this chicken, as did Dennis. We will definitely be buying these nut crumbs off the website in the future (or stopping in at the Cedars Farmer’s Market, which will be so much fun and a day I will look forward to). I will also be trying the other flavors they offer … along with some of their recipes. Thank you so much, Marie, for introducing me to this wonderful breading for my chicken (or fish, or pork …)!


boneless, skinless chicken breasts

1/2 cup olive oil for marinade, plus 4 tablespoons for the skillet

1/4 cup balsamic vinegar

1 teaspoon kosher salt

1/2 teaspoon pepper

3 tablespoons pizza & pasta seasoning mix

1/4 cup graded parmesan/romano blend

1/2 cup nut crumbs


  1. Sprinkle chicken with salt and pepper, both sides.
  2. Place chicken in a dish and add olive oil and balsamic vinegar. Let sit while you mix your nut crumb mix.
  3. Mix nut crumbs, parmesan/romano cheese and pizza and pasta seasoning together.
  4. Coat the chicken in nut crumb mixture.
  5. Heat 4 tablespoons olive oil in a large, oven proof skillet.
  6. Brown chicken 3-4 minutes per side.
  7. Place skillet in preheated 425 degree oven for 20-25 minutes (until internal temperature reaches 165 degrees).


Until next time, Kris