Time: 40 minutes
4 chicken breasts
1/2 c nuts of choice (I like pecans or walnuts) toasted under broiler till fragrant
2 T oil
1 tsp grated lemon or orange zest
1 T lemon juice
1 tsp dried rosemary
1/2 tsp salt
Preheat oven to 425.
In a food processor, place all ingredients (minus the chicken) in and pulse till you get a thick/coarse paste.
Place chicken in small baking dish and divide nut paste over pieces, pat down to cover the whole breast.
Bake 25-30 minutes or until no longer pink in the middle. Once done, loosely tent the chicken with foil for 10 minutes before serving.
Complete Meal Idea: Serve with steamed asparagus and mashed sweet potatoes.
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