Recipe Share

aaahhhhhhhh...I love Sundays! We had a great day! We started our day off with church. Then we came home and had lunch...grilled cheese sandwiches and fresh strawberries. It has become a Sunday tradition. After lunch, we took naps...my favorite part of the day! It was a nice, calm, relaxing day!

After naps, I started to make dinner while the boys turned the water on while they jumped on the trampoline. It was very Hot today. They needed to get some energy out and wanted cool off.



I tried a new recipe this evening. It's a keeper. It was very yummy and perfect for a warm summer evening.

Here is what I made.
Almond Crusted Chicken Nectarine Salad with Buttermilk-chive dressing.(This recipe is from the July Relief Society newsletter)

The Dressing
1/4 c. buttermilk
1 Tbs. sour cream
1 Tbs. white balsamic vinegar
1/2 tsp. of honey
2 Tbs. extra virgin olive oil
1 Tbs. thinly sliced fresh chives
Kosher salt and freshly ground black pepper

In a medium bowl or liquid measuring cup, combine the buttermilk, sour cream, vinegar, and honey. Slowly whisk the oil to blend. Stir in the chives and season to taste with salt and pepper.

The Chicken
2 large eggs
1 3/4 c. sliced almonds
1/2 c all-purpose flour
1 1/2 lbs. chicken tenderloins, pounded 1/4 in. thick
Kosher salt and freshly ground pepper
2-3 Tbs. vegetable oil

Lightly beat the eggs in a wide, shallow dish. Pulse the almonds and flour together in a food processor until the almonds are chopped; transfer the almond mixture to another wide, shallow dish. Season the chicken on all sides with 1 tsp. salt and 3/4 tsp. pepper. Dip one piece of chicken at a time in the eggs. Shake off excess and dredge in the almond mixture, pressing lightly t help it adhere. Set aside on a wire rack.
Heat 2 - 3 TBS in a large skillet over medium heat until shimmering hot. Working in batches, cook the chicken until light golden brown on both sides and cooked through, 4 minutes per side. Transfer the chicken to a paper-towel-lined plate when done. Between batches, remove any stray almonds from the pan and add more oil if necessary.

The Salad

In a large bowl, toss the lettuce,arugula,or both and the nectarines with about half of the dressing. Season to taste with salt and pepper. Divide among 4 dinner plates. Divide the chicken among the plates, overlapping the pieces on top of the salad Drizzle additional dressing over the chicken and serve.

My friend, Laurie turned me onto these crash hot potatoes that can be found on the Pioneer Woman's blog
They were the perfect addition to our meal. Thanks, Laurie!

Here are a few of my notes/adjustments for the chicken/salad.

* I did not have white balsamic vinegar on hand. I had balsamic vinegar and it still tasted great.
* I love chives...my family, not so much. I used 1/2 Tbs. of chives in the dressing and it was perfect.
* I made the salad dressing the night before.
*I pulsed the flour and almonds the night before and just put it in a Zip Lock bag till I was ready to use it. Loved getting that prep work out of the way.

Let me know if you try this. I think we will be having this again, next Sunday!
Enjoy!!!