Citrus Almond Cream Chicken with Chocolate Basil Balsamic

Citrus Almond Cream Chicken with Chocolate Basil Balsamic

2 large chicken breasts
1 Meyer Lemon, juiced and divided
sea salt and pepper
1 Tbs. fresh ground almond butter
3 Tbs. full fat coconut milk
1/8 tsp. Meyer Lemon Salt
2 Tbs. fresh basil, thinly sliced
1 Tbs. dark chocolate balsamic vinegar

 

Preheat the oven to 425 degrees. Placing in a French oven or glass baking dish, cover the chicken breasts with half the lemon juice, sea salt, and pepper. Bake, tightly covered for 35-40 minutes, until completely cooked through.

Meanwhile, in a high-speed blender, combine the remaining lemon juice, almond butter, coconut milk, and Meyer Lemon salt. Puree until smooth.

After removing the chicken from the oven, thinly slice and serve over a dollop of the Citrus Almond Cream puree. 

 

Garnish with fresh basil and a hint of dark chocolate balsamic.