I had my annual therapy session this weekend…..well, it’s my version of therapy. I played in the dirt! Cleaned up my garden and yard and planted some new flowers. There is something so liberating about clearing away all the dead leaves and flower buds that remained from last fall and making way for this year’s new flowering friends! I love it! The most exciting discovery while clearing away piles of leaves was that my rosemary bush has come back! Woohoo!!!! Okay, it’s a little scraggly looking but it was a crazy winter!
I love the smell and taste of rosemary. It can make the most simple dish taste like lots of effort was put forth. This aromatic herb is a must in your kitchen and your garden! I knew I wanted to cook with it immediately. My pantry and my fridge was a little bare but I was able to throw together a healthy and seriously delicious salad with very little effort.
Rosemary Walnut Chicken
- 1/2 cup Walnuts, coarsely chopped
- 1 tbsp Parmesan Cheese, shredded
- 1 tsp. Fresh Rosemary, chopped
- Salt and Pepper (you know how much you like)
- 2 Boneless, Skinless Chicken Breasts
Preheat the oven to 400 degrees. Combine the walnuts, cheese, rosemary and salt and pepper and spread into a thin layer on a plate. Spray the chicken with cooking spray or an olive oil spritzer. Press the chicken into the mixture on both sides and give it another spray.
Bake for 30 minutes flipping the chicken after 15 minutes. Slice the chicken….
This is such a simple and healthy meal that is so easy to make!