1/2 cup of almonds (75 g)
8 chicken breasts (700 g)
1 tablespoon of salt
1 tablespoon of chopped cilantro or 1 teaspoon of dried cilantro
1/4 cup of butter (50 g)
300 g of cherry tomatoes
2 tablespoons of fresh parsley
1/2 cup of almonds (75 g)
8 chicken breasts (700 g)
1 tablespoon of salt
1 tablespoon of chopped cilantro or 1 teaspoon of dried cilantro
1/4 cup of butter (50 g)
300 g of cherry tomatoes
2 tablespoons of fresh parsley
In a small saucepan, place the almonds, cover with water, bring to a boil and let simmer for about 2 minutes
Drain, rinse under cold running water and drain again
Wrap in a plate cloth and scrub to remove the skin
Spread on a medium-sized skillet, bring to a high heat and let brown for about 5 minutes
Transfer to a kitchen table, chop and reserve
In a medium-sized bowl, season the chicken breast with salt and cilantro
In a large skillet over low heat, melt the butter, stirring constantly for about 1 minute
Add the chicken and cook until tender, about 7 minutes
Add the cherry tomatoes and cook, stirring occasionally, until slightly tender, about 3 minutes
Sprinkle with almonds and mix well
Remove from heat, add parsley and stir
Transfer to a serving dish and serve immediately
486 calories per portion
