Herb-Crusted Chicken Breasts with Roasted Garlic

Prep Notes

Herb-Crusted Chicken Breasts with Roasted Garlic 

Recipe Credit: Herb-Crusted Chicken Breasts with Roasted Garlic – Elaine Pauly

Ingredients: 

3 Tablespoons avocado oil 

2 heads garlic 

4 boneless, skinless chicken breasts 

1/4 cup chopped cilantro or parsley (I use cilantro)

1 tablespoon chopped fresh rosemary 

1 tablespoon chopped fresh thyme 

1/2 teaspoon sea salt 

freshly ground pepper 

1/4 cup crushed raw cashews, almonds or macadamia nuts

1 tablespoon Dijon mustard 

Directions: 

1. Preheat oven to 375 degrees. 

2. Cut across the garlic tops to expose the garlic cloves. 

3. Place the garlic heads on a sheet of parchment paper and drizzle them lightly with avocado oil. 

4. Close up the parchment paper around the garlic and roast for about 30 minutes. 

5. Place the chicken in a plastic bag and pound with a meat cleaver to flatten to about 1/2 inch (Note: I cut the breast in half across the length to make the size a little more manageable). 

6. Mix the herbs, salt, pepper, and nuts and place on a flat plate. 

7. Brush one side of the breast with a thin layer of Dijon mustard and coat with the herb/nut mix.  Push it down to compress it against the chicken breast. 

8. Heat 1-2 tablespoons oil in a saute pan. 

9. Saute the nut-coated side on medium-high heat, being careful not to burn the coating, until slightly browned.  Flip and continue to cook until done.  Total time will be around 3-4 minutes. 

10.  Slice the breasts on an angle, squeeze some roasted garlic on top and serve with your favorite salad as a base or wilted leafy greens or your favorite steamed veggies.