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We've got recipes for brown bagging lunch

Nutritionist Theresa Albert shows us how to pre-plan meals for the week and looks at some new and interesting products for toting your lunch around.

Almond Chicken

  • 4 boneless, skinless chicken breast halves
  • ½ ground almonds
  • 1 tbsp Dijon mustard
  • 2 tbsp cornmeal
  • White wine or water to thin
  • 1 tsp dill seed
  • 3 tbsp balsamic vinegar
  1. Lay breasts on a cookie sheet sprayed with cooking oil. Mix remaining ingredients together, using just enough wine or water to make a paste about as thick as mustard.
  2. Divide paste among breasts and smear evenly. Cover with foil. Bake in oven at 350 F, for 40-55 minutes (to an internal temperature of 165 F) depending on the thickness of the chicken. Remove foil about halfway through cooking. Cool and store up to 4 days in fridge or to 2 weeks in freezer. Serve for lunches with salad greens or veggies and dip.

Products on the show:

The stainless steel containers and neoprene bag: Lavish & Lime www.lavishandlime.com
The bento boxes: Zojirushi www.zojirushi.com

Thursday, May 19, 2011