This is a recipe that I make anytime I need a nutritious meal to take to someone that is sick and cannot cook. It is fairly easy and always turns out delicious!
Package of boneless chicken breasts (preferably organic & grass-fed)
2 eggs (preferably organic & grass-fed) lightly beat with a fork
1 stick butter (grass-fed…I use Kerry Gold)
Bunch of broccoli
2 cloves garlic
Organic brown rice
For chicken: Pound chicken breasts with meat mallet until approximately 1/4″ in thickness. (If the chicken breasts are very thick, I usually cut them in half horizontally when they are still partially frozen…they slice easier when they are partially frozen.) Dip chicken breasts in egg and then in breadcrumbs and place in large skillet with 1/2 stick melted butter. Brown both sides of chicken. Add 2 TB’s of remaining butter to pan. Cover. Cook on low for approximately 30 minutes or until chicken is nicely browned and cooked through. Sqeeze 1/2 of a fresh lemon over chicken. Serve over brown rice.
For rice: Cook brown rice according to package directions. I use homemade chicken bone broth instead of water (Nourishing Traditions cookbook by Sally Fallon) and I also add approximately 2 TB’s of Tamari (a fermented soy sauce that really provides a rich taste). You may also optionally add a small piece of Kombu (a sea vegetable) for added minerals increasing the nutrient content of the meal. Add remaining 2 TB’s of butter and salt to taste.
For broccoli: Cut one bunch of broccoli into large bite-size pieces. Saute broccoli and one sliced clove of garlic in approximately 3 TB’s of olive oil and 2 TB’s butter until crisp tender. Top with juice of 1/2 fresh lemon. Season with salt & pepper. (I prefer to add raw pressed garlic instead of the cooked garlic over the broccoli for a little “zing” and it is also a nice immune booster…:)