Happy Monday! Welcome to another edition of my new series, Monday Meal Tip, where I share a tip to make eating healthier easier, faster, and delicious.
Today’s meal tip is an alternative to pounding meat thin which works for all types of meat, not just chicken (featured below). Pounding meat thin makes it cook faster which I’m all about but doing the actual pounding not only requires a mallet which not everyone has but is messy. I always cover meat with a paper towel or saran wrap when I do it but I feel like chicken slime escapes anyway. Plus, if you cooking lots of meat, it can be time consuming.
My alternative and the tip this week is to slice the meat in half vertically to make it thin. Even when recipes don’t call for this, I usually do it with chicken so it cooks faster. Prior to doing this, whenever I baked chicken it would turn out rubbery no matter how long it baked. Fortunately, cutting it in half has never resulted in rubbery chicken, it cooks perfectly.
This is one of my all time favorite chicken recipes. I don’t even care for nuts but this is delicious and it’s Whole 30 friendly.
Baked Macadamia Nut Chicken
5 chicken breasts
1 4oz container of macadamia nuts
Whole 30 friendly mayonnaise (or regular if not Whole 30 compliant, check labels to ensure it’s healthy)
Add nuts to a food processor or hand chopper and process until finely chopped. Cut chicken breasts in half vertically and add to a baking dish (I used two dishes). Preheat over to 400 degrees. Add about 1 tbsp of mayo to each breast half and spread over the entire breast. Top evenly with the chopped nuts. Bake for 50 minutes.