So much chicken!

Sunday: Mac and cheese with chicken, kale, and white beans (actually constructed from leftover and not too bad!)

Monday: I’ve got chicken, tomatoes, and green beans in the slow cooker with a lot of garlic. Will finish off with some feta cheese at the end and make some rice pilaf. It smells awesome!

Tuesday: Grilled pesto chicken and polenta

Wednesday: Out? Take out? Mama needs a break

Thursday: Pierogies with turkey kielbasa, onions, and sour cream

Friday: Almond chicken (this is a family favorite — very easy and very tasty — see the original Martha Stewart recipe below) and sweet potato fries

Saturday: Pizza night!

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ALMOND CRUSTED CHICKEN
Serves 4
3/4  cup dry breadcrumbs
Coarse salt and freshly ground pepper
1 1/2 cups sliced almonds, broken into pieces
2 large eggs
2 teaspoons water
2 whole boneless skinless chicken breasts
2 tablespoons unsalted butter
2 tablespoons canola oil

1. Preheat oven to 400º. Place breadcrumbs in a medium bowl, and season with salt and pepper. Place almonds in a separate bowl, and set aside. Place eggs in a small bowl with 2 teaspoons water, and beat lightly. Dip chicken in egg mixture, wiping away excess with your fingers, and dip in breadcrumb mixture. Dredge until lightly coated. Dip in egg again, and then coat thoroughly with almonds.

2. Heat butter and oil in a 12-inch ovenproof skillet over medium heat. Sauté chicken until nicely browned, about 3 minutes, and turn over. Cook 1 minute more; then transfer pan to oven, and bake until chicken is cooked through, about 10 minutes.