I found this recipe in Cooking Light Magazine and only had to make a few adjustments. For one, I don't care for sauteed chicken so I broiled mine instead with a coating of olive oil and a dusting of salt and pepper. I also found that garnishing the chicken with toasted walnuts made it 10 times more fabulous!
I started off with 2 slices of bread that had been left out for a day to dry. I trimmed the crust off those pieces and cubed it up. I then put that in a bowl with a cup of organic low sodium chicken broth... that's right, a girl has to watch her waistline! Don't worry, it doesn't harm the flavor at all. Let it stand for about 10 minutes and then put it in a food processor along with a 1/3 cup of toasted walnuts, about a 1/4 cup of chopped fresh flat leaf parsley leaves, 1/2 teaspoon of sea salt, 1/4 teaspoon pepper, maybe 2 teaspoons of lemon juice, and 2 chopped cloves of garlic. My word of warning... don't overdo it with the lemon juice, it was the major downfall of my first attempt at this. Blend it until smooth, it will certainly look funny.
Once the chicken was done, I just put this mix in a skillet/saute pan and heated it, stirring until it had thickened. Spoon it over the top and load on some extra toasted walnuts. Yum Yum!
By the way... to toast walnuts... spread walnuts on a cookie sheet and pop into the oven at 325 for about 8 - 10 minutes. Simple!
