NUTTY CHICKEN
Source: Quick Cuisine by Dee Hobsbawn-Smith
Servings: 4

If you do not have nut oil in your fridge, just use a good olive oil, and leave out the final drizzle. Use raw nuts, stored in the freezer with all your other perishables, and taste them before using to ensure they're fresh.

2 whole boneless skinless chicken breasts
1/2 cup chopped fresh herbs (tarragon, chives, thyme, parsley, chervil)
1 tablespoon olive oil
1/4 cup chopped hazelnuts, cashews, or almonds
1 lemon or lime, juice only
Salt (to taste)
Freshly-cracked black pepper (to taste)
1 teaspoon cold-pressed nut oil (optional)

Cut the chicken breasts in half and dredge with the chopped herbs. Pan-steam the chicken in the oil over low heat in a nonstick pan. Use a lid that fits snugly over the meat inside the pan. Turn frequently and reduce the heat if the meat sizzles or browns. After 5 to 7 minutes, remove the chicken to a plate and cover it loosely.

Return the pan to high heat. Add the nuts; cook and stir until the nuts color and smell toasty.

Scatter the cooked nuts over the chicken, sprinkle with lemon or lime juice, and season with salt and pepper. Drizzle a little nut oil over top and serve.