Sunday: Baked Salmon
Monday: Beef Pot Roast
Wednesday: Portabella Pizzas
Friday: Stuffed Chicken Breasts
Saturday: Date Night!
Only 2 weeks + 1 day until Christmas…I can’t wait! Today is the Army-Navy game, so I’ve got it on while I get some laundry folded and packing up some stuff for Goodwill. I have gotten ZERO Christmas shopping done and I still have pumpkins on the front porch from Halloween…win.
Quick Meal Idea:
Got 20 minutes? Pair this with a big salad or steamed veggies…voila! I love this recipe because it’s fast, cheap, and tasty on a busy weeknight.
Pecan Chicken Schnitzel
4 Boneless Chicken Breasts
2 c. Pecans
1/2 t Sage
1/2 t Sea Salt
1/2 t Ground Black Pepper
Olive Oil for Frying
Grind pecans into a “sandy” consistency in a food processor. Pour into a shallow dish with seasonings and combine well.
Carefully butterfly chicken breasts. Pound on each side with a mallet until thin. Pat dry with paper towels.
Beat eggs well. Dip chicken in egg mixture, then coat well on both sides with pecan meal.
Fry in 1/4-inch of olive oil over medium-high heat for about 3-4 minutes on each side, or until edges are crisp.