| This is one of my favorite recipes from Dr. Mark Hyman's book, The Blood Sugar Solution 10-Day Detox Diet. It's super easy and literally covered in tons of healing herbs and spices, which pack huge flavor without a bunch of extra calories. This meal quickly became part of the regular rotation in our household. Serve it with a big green salad or steamed veggies. INGREDIENTS Serves 4 2 tablespoons extra virgin olive oil 2 heads garlic, tops cut off 4 boneless, skinless chicken breasts (4-6 ounces each) 1/4 cup chopped fresh parsley 1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh thyme |  freshly ground black pepper 1/2 teaspoon sea salt optional: 1/2 tablespoon chopped fresh sage 1/4 cup macadamia nuts or cashews, crushed 1 tablespoon Dijon mustard |
DIRECTIONS
Preheat the oven to 375 degree Fahrenheit. Drizzle 1 tablespoon olive oil over the heads of garlic and roast in the oven for 30 to 40 minutes.
While the garlic is roasting, place each chicken breast in a plastic bag and pound firmly with a meat cleaver to flatten slightly. Mix the herbs, salt, and pepper and the nuts in a small bowl and place the mixture on a flat plate. Brush each breast with a thin layer of Dijon mustard and coat each side with the herb mix.
Heat 1 tablespoon olive oil in a saute pan over medium heat. Saute the breasts with the smooth, rounded side down for 3 to 4 minutes. Reduce the heat to low and turn over the breasts, cooking for another 3 minutes, until cooked through. Remove from pan and set aside.
Squeeze the roasted garlic out of the skin, dividing evenly on top of the chicken breasts, and serve.
TIPS
- I often use dried herbs instead of the fresh ones this recipe calls for, and I find the recipe just as tasty.
- I've made this recipe with and without the Dijon, nuts, and roasted garlic, and, again, find it just as tasty.
- Often, I will make a batch on Sunday or Monday to have on hand during the week - I'll slice a piece and add to a salad for lunch or reheat and enjoy with a green veggie for a quick dinner.
Preheat the oven to 375 degree Fahrenheit. Drizzle 1 tablespoon olive oil over the heads of garlic and roast in the oven for 30 to 40 minutes.
While the garlic is roasting, place each chicken breast in a plastic bag and pound firmly with a meat cleaver to flatten slightly. Mix the herbs, salt, and pepper and the nuts in a small bowl and place the mixture on a flat plate. Brush each breast with a thin layer of Dijon mustard and coat each side with the herb mix.
Heat 1 tablespoon olive oil in a saute pan over medium heat. Saute the breasts with the smooth, rounded side down for 3 to 4 minutes. Reduce the heat to low and turn over the breasts, cooking for another 3 minutes, until cooked through. Remove from pan and set aside.
Squeeze the roasted garlic out of the skin, dividing evenly on top of the chicken breasts, and serve.
TIPS
- I often use dried herbs instead of the fresh ones this recipe calls for, and I find the recipe just as tasty.
- I've made this recipe with and without the Dijon, nuts, and roasted garlic, and, again, find it just as tasty.
- Often, I will make a batch on Sunday or Monday to have on hand during the week - I'll slice a piece and add to a salad for lunch or reheat and enjoy with a green veggie for a quick dinner.