Our family is starting to wind down for summer -- no school, no homework, no dance classes or soccer practice. I pride myself on creating an environment for my children that's not overly busy with scheduled activities. While some may prefer to have sports practice and games every night of the week, we prefer to spend our time on extra activities in extreme moderation. And even that wears me down after a while -- ballet Tuesday night for Adelle then ballet Thursday night for Cora. Then soccer season started at school, thankfully for just 5 weeks. But that's 5 weeks of a game and practice on Wednesday and then a game Saturday morning. That makes for a busy week -- Tuesday, Wednesday, Thursday and Saturday all together. No thank you. I'm ready to slow down again.
During this busy time, dinners need to be quick so I can get the girls fed, dressed and at ballet by 6pm. Sure, we could do dinner after dance class, but my kids go to bed between 7 and 7:30, so our schedule works best if dinner is done beforehand. My go-to meal was this next recipe for Breaded Chicken Breasts. It's quick (bonus), easy to make (bonus) and the girls love it (super bonus).
Breaded Chicken Breasts
2 Tablespoons oil, lard, or butter
1/2 cup almond flour
1/2 tsp salt
dash pepper
dash paprika
1 lb chicken breasts, cut in half horizontally to make 4 fillets
Heat oil in a large non-stick skillet over medium heat.
In a flat, wide bowl, mix together almond flour, salt, pepper and paprika. Pat chicken dry, then coat with almond flour mixture. Place in hot skillet and cook until browned. Flip and cook until other side is brown, about 5 minutes, or until the middle of the chicken registers 165 degrees. Serve.
*note: if you fry up two batches of chicken, be sure to wipe out the skillet with a paper towel to remove any bits of breading that have accumulated in the pan to prevent the almond flour from burning. Add a new batch of oil, then continue to cook.
During this busy time, dinners need to be quick so I can get the girls fed, dressed and at ballet by 6pm. Sure, we could do dinner after dance class, but my kids go to bed between 7 and 7:30, so our schedule works best if dinner is done beforehand. My go-to meal was this next recipe for Breaded Chicken Breasts. It's quick (bonus), easy to make (bonus) and the girls love it (super bonus).
Breaded Chicken Breasts
2 Tablespoons oil, lard, or butter
1/2 cup almond flour
1/2 tsp salt
dash pepper
dash paprika
1 lb chicken breasts, cut in half horizontally to make 4 fillets
Heat oil in a large non-stick skillet over medium heat.
In a flat, wide bowl, mix together almond flour, salt, pepper and paprika. Pat chicken dry, then coat with almond flour mixture. Place in hot skillet and cook until browned. Flip and cook until other side is brown, about 5 minutes, or until the middle of the chicken registers 165 degrees. Serve.
*note: if you fry up two batches of chicken, be sure to wipe out the skillet with a paper towel to remove any bits of breading that have accumulated in the pan to prevent the almond flour from burning. Add a new batch of oil, then continue to cook.