Despite the beautiful day that was Sunday, I found myself indoors much of the day. I’m stressing about some upcoming STUFF and I needed to get a move on to calm my nerves.
I’m taking the Certified Diabetes Educator exam on November 2nd and despite best intentions to study between patients at work, things have just gotten busy. By the time I finish my charting from one patient, my email inbox is filling back up, voicemails need returning, and then there’s the fact that quite a few meetings have made it onto my schedule in recent weeks. I’d rather be busy than not, but ahem, November 2nd is less than 3 weeks away and this girl wants a passing grade. This exam has been on my career “bucket list” since my first position as an RD. So, I spent some time on Sunday studying.
The following day, November 3rd, we’re having a big diabetes holiday event and I was asked to do a cooking demo! Being the indecisive person that I am, I chose 3 recipes to demo that night, as well as 6 others for participants to sample. There may be 10 people there, there may be 100 people there. I haven’t a clue.
Moreover, I was stressing because I wanted to firstly, try to reduce the carbohydrate further on my favorite Crustless Pumpkin Pie recipe and secondly, come up with a stuffing recipe that wasn’t incredibly labor-intensive, nor high in carbohydrate. No easy feat considering it’s a bread-based dish. So, I got to cooking and was successful with both recipes on attempt #1. Good thing because my kitchen was a disaster and I spent the next hour or more cleaning up.
I nearly talked myself out of making dinner following the run I didn’t want to go on, but I had this chicken concept on my mind. My father-in-law is forever teasing my mother-in-law about her desire not to cook, so it’s ironic that this is one of the recipes I recall her thoroughly enjoying…and making a few times.
I should say that this recipe is heavily adapted from that recipe. I added some good fats (almond flour!) and some not-so-good fat (butter!) for good measure. Cinnamon-y goodness apples are all the better with just a touch of that melt-in-your-mouth buttery base. It’s ¼ tablespoon per serving…I think we’ll live. I decided the apple pie spice would accent the fresh apples in the recipe while the garlic powder offered up the savory side. I toyed with the idea of adding rosemary to the almond flour, as well, but decided the star of the recipe was the apple pie-like apples with thanks to McCormick’s Apple Pie Spice. Don’t worry, the goat cheese ensures this dish is all savory entrée and not dessert!
- 2 (8 oz) chicken breasts, halved width-wise to create 4 thin cutlets
- ¼ tsp salt
- ¼ tsp black pepper
- 1 egg, whisked
- ⅔ cup almond flour
- 1 tsp garlic powder
- 1 Tbsp olive oil
- 1 Tbsp butter
- 2 apples, peeled, cored, and diced
- ½ tsp apple pie spice
- 4 oz goat cheese, at room temperature
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- Season chicken with salt and pepper. In one shallow dish, whisk the egg with 1 tablespoon of water; set aside. In a second shallow dish, whisk to combine the almond flour and garlic powder; set aside.
- Heat olive oil a large nonstick skillet over medium heat. Meanwhile, working one at a time, dredge each piece of chicken first in the egg, coating fully, and then into the almond flour, coating well; transfer to the hot skillet and cook chicken 4-5 minute or until golden. Turn over chicken and cook an additional 2-3 minutes; transfer to the prepared baking sheet and bake for ~10 minutes.
- In the same skillet, heat the butter over medium heat until melted. Add the apples and cook for 5-6 minute or until softened. Add the apple pie spice and cook an additional 1-2 minutes; transfer to a bowl and mix with goat cheese to combine well.
- Remove chicken from oven; top with the goat cheese mixture and bake an additional 5-7 minutes. Serve hot.