Almond, Herb, Chicken and Tomatoes

Came across a recipe the other day that just made me water at the mouth.   I really wanted to try it, but it was made with flour, vegetable oil, and half and half.  Three things that I couldn’t have or just isn’t good for you, so I made some changes and waiting to see if my kiddo’s and hubby approved.  After 2 trips back for each person and guess it was a hit.

Almond, Herb, Chicken and Tomatoes

You will need:

* 1 1/2 tsp Basil Leaves
* 1 1/2 tsp Garlic Powder
* 1 tsp Crushed Rosemary ( I like fresh)
* 3 tbsp Crushed/ Ground Almonds
* 1 1/2 lbs Organic Boneless/Skinless
Chicken Breasts
* 1 Onion, finely chopped
* Coconut oil
* 2 Vines Tomato’s, diced
* 1 1/2 c Chicken Broth
( I make my own homemade broth)
* 2 tbsp of Almond Milk
* 1 heaping tbsp of Corn Starch

First, mix seasoning in a gallon baggies. Reserve in a small container
2 tsp. Add 2 tbsp of ground almonds to gallon baggies. Add Chicken
to baggie and shake till chicken is evenly coated.

Heat Coconut oil in skillet on medium heat, add chicken and cook till
golden brown or cooked through. Add more oil if needed. Remove
chicken and keep warm.

Add more coconut oil if need and saute onions. When soft add
remaining ground almonds. Add tomatoes and reaming seasoning, bring to boil, stirring occasionally.
Reduce heat to medium and simmer 5 minutes. Stir in almond milk and a mixture of corn starch
and little water to dissolve corn starch. When starts to thicken and chicken and heat till warm.

I love finishing this recipe off by adding it with Organic brown rice and steamed zucchini and yellow squash.  Hope you like it as much as our family did.