Baked Chicken With Almonds Recipes

CREAMY ALMOND CHICKEN BAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Spread bread crumbs into a wide, shallow bowl. Press chicken breast halves into bread crumbs to coat. Gently pat chicken to let any loose crumbs fall away. Place coated breasts onto a plate while breading the rest; do not stack.
• Heat olive oil in a skillet over medium-high heat. Cook chicken in hot oil to brown completely, 3 to 5 minutes per side.
• Spread rice into the bottom of a 13x9-inch baking dish. Arrange browned chicken breasts atop the rice.
• Mix ranch dressing, celery soup, mozzarella cheese, and almonds together in a bowl; pour over the chicken and rice, assuring the chicken is covered completely. Sprinkle Cheddar cheese over the ranch dressing mixture and top with crushed potato chips.
• Bake in preheated oven until golden brown on top and the chicken is no longer pink in the center, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

ALMOND-CRUSTED CHICKEN

Steps:

• Preheat oven to 400 degrees. In a medium bowl, season bread crumbs with salt and pepper. Place eggs in a small bowl with 2 teaspoons water, and beat lightly. Dip chicken in egg, wiping away excess with your fingers, and dip in bread-crumb mixture. Dredge until lightly coated. Dip in egg again, and coat thoroughly with almonds.
• Heat butter and oil in a 12-inch ovenproof skillet over medium heat. Saute 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.

BAKED ALMOND CHICKEN BREASTS

Steps:

• Place flour in a shallow bowl. Combine 1/3 cup butter and seasonings in another bowl. Coat chicken with flour, then dip in butter mixture. Arrange in a greased shallow 3-qt. baking dish. Pour cream around chicken. , Bake, uncovered, at 350° for 45 minutes. Combine bread crumbs and remaining butter; sprinkle over chicken. Top with almonds. Bake, uncovered, for 5-8 minutes or until golden brown. Serve over pasta.

BAKED ALMOND CHICKEN

Steps:

• Place the flour in a large resealable plastic bag; add chicken, a few pieces at a time. Seal bag; shake to coat chicken. In a shallow dish, combine 7 tablespoons butter, salt, paprika and celery salt. Add chicken pieces and turn to coat. , Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with almonds. Pour cream around chicken. Cover and bake at 350° for 45 minutes. Drain, reserving 1/2 cup sauce. , Stir sour cream into sauce; pour over the chicken. Combine bread crumbs with the remaining butter; sprinkle over chicken. Bake, uncovered, 15 minutes more or until chicken juices run clear.

BAKED ALMOND CHICKEN

Steps:

• Spray bottom of pan heavily with non-stick cooking spray. For best results the pan should be big enough that the breasts don't touch.
• Cover bottom of dish with additional bread crumbs to coat thinly.
• Combine bread crumbs, almonds and salt and pepper in a flat dish (i.e. pie plate).
• Place flour and eggs (beaten) in two separate flat dishes.
• Dip each chicken breast in flour, then egg, then dip into almond mixture. (Be sure its coated heavily and evenly at each step).
• Place into prepared pan.
• Sprinkle with any remaining almond mixture.
• Spray over top of chicken heavily with cooking spray.
• Bake at 400 for 12 minutes, turning chicken over, and baking additional 10 minutes (until internal temp is 165).
• Serve with sweet & sour sauce.
• Note: if freezing, follow all steps except spraying top of dish with cooking spray. Wait until thawed, then spray and bake.

BAKED CHICKEN BREASTS WITH ALMOND SAUCE

Steps:

• Preheat oven to 350 degrees.
• Mix together mushrooms, green onion, Worcestershire, sherry, and almonds.
• Pour into shallow baking dish.
• Whisk together melted butter, paprika, lemon juice, and extract.
• Thoroughly coat breasts with butter mixture.
• Place breasts on top of mushrooms in the baking dish.
• Pour remaining butter mixture over breasts, and sprinkle with garlic powder and salt.
• Bake covered for 30 minutes at 350 deg F, or until juices run clear.
• Remove chicken from dish and pour sauce into saute pan.
• Over medium heat, thicken sauce with flour and sour cream.
• Serve chicken breasts with sauce and rice.