Nutty Chicken with Danish Blue

Making up workouts, as pointed out yesterday, is not recommended. However, some of us are obsessive and can’t sit still until the weekly plan is complete which is why I was up at the crack running down the street again this morning.  Not a problem getting up but when I started to run, the legs revolted.

It was dark and weird monkey noises were coming from the zoo. That was enough to put the heebie jeebies in me. Then there was a dog that snuck up from behind the bushes and gave a big fat BARK! That knocked my legs into the jell-o zone for about a mile.  At the five mile point, I finally fell into a nice pace and enjoyed my run in the quiet, cool morning air.

The plan was to run for 75 to 90 minutes, what ever pace I wanted. I got 9 miles in over 86 minutes. It was a good training run and a good pace considering tired legs and a tired mental state.

A quote from Kara Goucher:

Do the work. Do the analysis. But feel your run. Feel your race. Feel the joy that is running.

Remember back when I told you about Margaret Thompson, the cyclist doing Leadville MtnBike? She did a great job and finally got around to posting her experience. GREAT READING! Here’s the link.   I won’t ruin it for you:

http://margaretthompsoncycling.blogspot.com/2011/08/putting-leadville-to-rest-for-while-or.html

For all you folks who love chicken, here’s a recipe you will definitely want to try.

Nutty Chicken with Danish Blue

This is such a tasty way to prepare “Bread crumb chicken” WITHOUT the breadcrumbs.  So if you’re going Gluten Free, start grinding nuts.

Serves 4

• 4 boneless, skinless chicken breasts
• 1 cup ground nuts (simply get your favorite nuts such as walnuts, almonds, pecans, etc. and put them in the food processor until they become a breadcrumb like texture)
• 1/4 cup Parmesan cheese, grated
• 1 TBS Italian Seasoning
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp fresh ground pepper
• 2 large eggs
• 2 TBS milk
• 2 TBS water
• 4 TBS Danish Blue Cheese Crumbles

Preheat the oven to 375 F.

Pound the chicken breasts between two pieces of wax paper until thin, about 1/2 their original width.

In a bowl, mix the ground nuts, Parmesan, Italian seasoning, garlic, salt and pepper.

In another bowl, beat the eggs with the milk and water.

Prepare a baking dish with olive oil (about 4 TBS on the bottom of the dish then rub it around with a clean paper towel).

Dip the chicken in the egg mixture the immediately dip the chicken in the ground nut mixture to thoroughly coat all over.

Place the chicken in the baking dish and repeat with remaining chicken pieces.

Once all chicken pieces are in the dish, top with 1 TABLESPOON each of the Danish Blue.

Bake for 45 minutes *might be less or more depending on the thickness of your chicken.

Ted’s comment:  “This is SO good!”

When I was wrapping up his leftovers, he said “Don’t forget that cheese bit.”  He really liked the blue cheese topping.

In case you’re wondering what I had (since chicken doesn’t please my pescatarian palate), it was a Danish Blue omelet with Egg Beaters, Cherry Tomatoes, Asparagus, Spring onion, topped with Danish Blue.

We both enjoyed farm fresh green beans cooked with half a lemon for our side.

I’d say that meal makes the “healthy choice” table of champions!

Have a great weekend Y’ALL! We have my very special cousin coming to stay from England.  I’m SO excited.  It’s been over 20 years since I last saw him!

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