Wednesday, March 2, 2011

Almond- Crusted Chicken Breasts with Cranberry-Orange Relish

Another success!  I used pretty big chicken breasts, so I had to cook mine in the oven a bit longer than it says to just "warm" them.  I loved the crust, and we both enjoyed the cranberry relish.  Danny asked if I used a can of cranberry sauce- and when I told him I had used craisins and made the sauce from scratch, he was once again shocked we were eating so quickly and it was so yummy!  I REALLY am enjoying being able to come inside from playing outside at 5:30 pm and have dinner on the table by 6:00 ish!  Without much thought earlier in the day- except to get my meat out to thaw in the morning.

Make sure you use Panko bread crumbs- if you've never used them before, you will be hooked!  They stay crispy and crunchy.  Look for them in the chinese/asian section of the grocery store.


Carissa said...

Just the title of this recipe sounds fabulous, I can't want to try it!

Phil and Darby Hawley said...

Thanks for the tip on the Panko bread crumbs. I've never used them, so I'm looking forward to checking them out.