Last night I made the very first effort to get use up hat excess stuff in the cabinet.
These are almond-crusted chicken strips with a side of brown rice with spinach and tomatoes.
The chicken recipe was insprired by something I saw in Kayln's Kitchen. I coated strips of chicken breast in a combination of mustard, mayonnaise, and chopped fresh sage. Then I coated them in almond meal seasoned with a little salt and pepper. They were roasted at 400 degrees until they were nicely golden. (That's all the recipe you're getting)
I cooked the brown rice. (BTW, Sue, I only combined the two packages of brown rice into one jar. I did not mix the white rice in with them. No need to worry.) While it cooked I sauteed a diced onion and a couple of minced garlic cloves in olive oil and tossed in a bag of baby spinach. I also tossed some cherry tomatoes in olive oil and salt and roasted them at 400 degrees for 20 minutes. I threw the tomatoes in the pan with the spinach and added some sherry. I put the new spinach-tomato mixture over the cooked rice.
Neither I nor Sir Pickypants likes mayonnaise, but we weren't bothered by the flavor of it in the chicken. The strips were a little dry (I overcooked them a bit), but the flavor was really good. He really loved them. The rice was a nice way to use up the overstock and it got some vegetables into us.