Almond-Encrusted Chicken with Caponata Sauce
30 Minute+ Meal – Chicken with Caponata Sauce
So we’re getting ready to sit down to eat the Almond-Encrusted Chicken with Caponata Sauce dinner and my 17-year-old says to me:
“Mom, do you ever get tired of eating spaghetti squash?”
To which I replied: “No, not yet. Why? Do you?”
And bless his heart – his response was music to my ears “No way … I just love this stuff!”
And that, my friends, was priceless
Now feeding Mr. Big has never been a problem. He loves just about everything I put in front of him, loves that I experiment with different recipes, and loves that every meal I make comes from my heart. However, I wasn’t too sure if I’d be getting the same response from my 17-year-old son. But I gotta say – boy was I wrong. Like father like son – because he too has enjoyed almost every dish I’ve made so far. And what’s even better – he also appreciates them. And that’s all this mama could ever want.
And so on that note, let me tell you what we had for dinner last night: Almond-encrusted chicken topped with caponata sauce, served over spaghetti squash, along with a side of roasted winter vegetable medley left over from the night before. YUMMY !! This was so filling, so tasty, and only took 30+ minutes to chop, cook and serve. AND A TWOFER HERE – IT’S WHEAT AND GLUTEN FREE !!
The secret to keeping this meal to 30 minutes is having the caponata sauce (click for recipe) ready, which I have done. I made a batch a few months back and canned them for storage. You can make your own canned sauce, or make some and freeze a couple baggies for dinner toppings. Just pick your jam – the options yours.
Anyways, check it out and I hope you enjoy the meal 🙂
“The key to everything is patience. You get the chicken by hatching the egg, not by smashing it” ~ Arnold H. Glasgow
Almond-Encrusted Chicken with Caponata Sauce
thank you wheatandglutenfreerecipes for this recipe
Serves 3
Ingredients
3 4-ounce Chicken breasts, halved, boneless, skin removed
1 large Egg
1⁄4 cup Coconut Milk or dairy milk
1⁄2 cup ground Almonds (grind them to a bread crumb texture in food processor)
3 tablespoons grated Parmesan cheese
2 teaspoons Onion powder
1 teaspoon dried Oregano
Sea salt and ground Black Pepper
Caponata Sauce topping
Directions
Preheat the oven to 375F. Bake the chicken until cooked through, about 20-25 minutes. Beat the egg with a fork in a shallow bowl, then beat in the milk. In a separate bowl, mix together the ground almonds, parmesan cheese, onion powder, oregano, and salt and pepper to taste.
Roll the chicken in the egg and milk mix, then in the almond mixture. Place on a microwaveable plate and microwave on high power for 2 minutes. Top with the caponata and serve hot. Simply delish. (NOTE: if you don’t want to microwave at the end, stick the chicken and sauce back in the oven for an additional 5-10 minutes.) Serve with spaghetti squash, pasta, or rice along with a side of veggies. Yummy
For more 30 minute and less meals, click this link and see the other meals I’ve posted. Thank you for looking and as always … HAPPY COOKING 🙂