CHICKEN AMANDINE
With colorful green beans and pimientos, this attractive casserole is terrific for the holidays. This is true comfort food at its finest. -Kat Woolbright, Wichita Falls, Texas
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onion in butter until tender. Add rice with contents of seasoning packet and broth. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until liquid is absorbed. Uncover; set aside to cool. , In a large bowl, combine the chicken, green beans, soup, 1/2 cup of almonds, pimientos, pepper and garlic powder. Stir in rice. , Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with bacon and remaining almonds. Cover and bake at 350° for 30-35 minutes or until heated through.
Nutrition Facts : Calories 297 calories, Fat 13g fat (3g saturated fat), Cholesterol 54mg cholesterol, Sodium 912mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 3g fiber), Protein 22g protein.
EASY ALMOND CHICKEN
Baked chicken with a creamy soup sauce, topped with crazy, nutty toasted almonds! Serve with rice if desired.
Provided by JMOOSE
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken pieces in a lightly greased 9x13 inch baking dish. Season with garlic powder to taste and bake in the preheated oven for 1/2 hour.
- In a small bowl mix together the soup and milk. Pour mixture over chicken and bake for another 1/2 hour. Meanwhile, toast almonds and add to chicken during the last few minutes of baking.
Nutrition Facts : Calories 349.8 calories, Carbohydrate 10.1 g, Cholesterol 76.6 mg, Fat 19.2 g, Fiber 3.3 g, Protein 35.3 g, SaturatedFat 2.9 g, Sodium 345.3 mg, Sugar 3.3 g
CREAMY ALMOND CHICKEN BAKE
A delicious chicken dish that is cheesy and nutty and GOOOOOD!!
Provided by Linda Rutkowski
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 10
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).
Nutrition Facts : Calories 1433.4 calories, Carbohydrate 65.9 g, Cholesterol 160.5 mg, Fat 105.6 g, Fiber 4.4 g, Protein 52.7 g, SaturatedFat 24.1 g, Sodium 2437.4 mg, Sugar 8.5 g
ALMOND-CRUSTED CHICKEN
Chicken breasts with a crunchy breadcrumb-and-almond-sliver coating are a light and satisfying springtime entree. Serve them with Orzo with Peas and Mint and Romaine Salad with Prosciutto Crisps.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 8
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.
CHICKEN ALMONDINE
This is easy to make and so delicious. It is my version of chicken almondine and my family loves it. Serve over rice.
Provided by Anita Hoffman
Categories Chicken
Time 55m
Number Of Ingredients 6
Steps:
- 1. Dip chicken breasts in eggs. Coat with seasoned bread crumbs.
- 2. Put chicken breasts in refrigerator i hour, so coating will stick better.
- 3. Melt 1/4 pound butter in baking pan.
- 4. Place chicken in pan and bake for 45 minutes at 375 degrees, turning once during baking.
- 5. Brown slivered almonds in 1-2 tbsp. butter.
- 6. Heat chicken gravy. Pour gravy over cooked chicken breasts.
- 7. Sprinkle almonds over chicken breast and gravy. Serve over rice.
CHICKEN ALMONDINE
Make and share this Chicken Almondine recipe from Food.com.
Provided by Chicagopm
Categories Chicken
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Saute almonds in butter in a large skillet over medium heat until lightly browned.
- Remove with a slotted spoon, reserving butter in skillet.
- Set almonds aside.
- Combine flour, rosemary salt and pepper.
- Dredge chicken in flour mixture.
- Brown chicken in reserved butter over medium-high heat 4 minutes on each side.
- Stir in wine or apple juice, cover, reduce heat and simmer 15 minutes or until chicken is done.
- Remove chicken to a serving platter, reserving juices in skillet.
- Set chicken aside and keep warm.
- Bring juices to a boil; stir in reserved almonds.
- Spoon almond mixture over chicken.
CHINESE ALMOND CHICKEN
Hope this helps! Tender chicken, vegetables, and fried almonds, bathed in a soy based sauce, tastes just like a Chinese restaurant favorite.
Provided by MELANIEB211
Categories World Cuisine Recipes Asian
Time 35m
Yield 6
Number Of Ingredients 14
Steps:
- Mix the soy sauce, salt, cornstarch, and sherry in a large bowl. Stir in chicken; cover and refrigerate.
- Heat 1 1/2 cups of the peanut oil in a large, deep skillet. Fry almonds in the oil until golden, about 1 minute. Drain fried almonds on a paper towel.
- Drain all but 3 tablespoons of oil from the skillet. Stir in the mushrooms, bamboo shoots, celery, onion, and water chestnuts. Cook and stir vegetables for 1 minute. Remove from skillet.
- Heat 1/4 cup oil in the skillet. Cook and stir the marinated chicken in hot oil until no longer pink in the center, and the juices run clear, 3 to 5 minutes. Stir in cooked vegetables, chicken stock, and reserved soy sauce mixture; simmer until thickened, 1 to 2 minutes. Stir in fried almonds before serving.
Nutrition Facts : Calories 522.2 calories, Carbohydrate 6.9 g, Cholesterol 99.6 mg, Fat 38.6 g, Fiber 2.4 g, Protein 35.8 g, SaturatedFat 7.4 g, Sodium 847.3 mg, Sugar 1.4 g
ALMOND CHICKEN CASSEROLE
This mouthwatering casserole makes an excellent potluck dish. It's creamy and just bursting with flavor. A golden topping made of cornflakes and almonds offers crunch appeal! -Michelle Krzmarzick, Redondo Beach, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the first 12 ingredients. Transfer to a greased 13x9-in. baking dish; sprinkle with cheese. , Toss cornflakes with butter; sprinkle over cheese. Top with almonds. Bake, uncovered, at 350° for 25-30 minutes or until heated through.
Nutrition Facts : Calories 472 calories, Fat 37g fat (13g saturated fat), Cholesterol 164mg cholesterol, Sodium 834mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein.
CHICKEN CRESCENT AMANDINE
This easy, elegant-looking dish is nice enough for special occasions...but you'll make it for family too! For a change-or-taste, substitute turkey or tuna for the chicken. You'll win raves all around the table.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In large saucepan, combine the soup, Miracle Whip, sour cream and onion. Stir in the chicken, water chestnuts, mushrooms and celery; cook over medium heat until mixture is hot and bubbly. , Pour into ungreased 13x9-in. baking dish. Unroll crescent dough and separate into two rectangles, trimming to fit dish. Place dough rectangles over hot chicken mixture. Combine cheese and almonds; sprinkle over the dough. Drizzle with butter., Bake, uncovered, at 375° for 20-25 minutes or until crust is a deep golden brown. Serve immediately.
Nutrition Facts : Calories 528 calories, Fat 38g fat (11g saturated fat), Cholesterol 82mg cholesterol, Sodium 778mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 23g protein.
TANGY CHICKEN ALMONDINE
Don't let the simplicity of the ingredients fool you - this is a great, quick way to prepare chicken breasts.
Provided by Marie
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken breasts between two sheets of plastic wrap and pound until thin.
- Mix flour, salt and pepper and dredge chicken breasts in the mixture.
- Over medium high heat, melt 2 T butter in skillet and cook chicken breasts til brown and fork tender.
- Remove chicken to serving platter.
- In same skillet, over medium heat, add 1 T butter and cook almonds until lightly browned.
- Stir in lemon juice and parsley.
- Spoon sauce over chicken.
LEMON CHICKEN ALMONDINE
Actually, this recipe has a lot of Dijon mustard in it as well, which goes very nicely with the lemon flavor. You can vary the amount of Dijon or garlic to your taste.The original recipe called for 6 chicken breasts, but I made it with 2 (just for my daughter and me) with the original amount of sauce. I thought this amount turned out to be perfect for just the 2 chicken breasts.(I probably like it saucy!) I'm sure you could double the recipe, although you probably wouldn't want to double the olive oil. If you are using a reduced salt chicken broth you might want to add a teeny bit salt. Cooking time includes marinating time.
Provided by Semra22
Categories Chicken Breast
Time 1h15m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Pound the chicken breasts to 1/4 inch thickness. Place in a shallow dish.
- Combine lemon juice, peel, Dijon, garlic, pepper, and olive oil. Pour over chicken, and marinate 1 hour, turning if necessary.
- Toast the almonds till they are golden brown, about 5 min on a baking sheet in a 350 degree oven, or in the microwave on a plate for about 3 minutes.Set aside.
- Drain chicken, reserving the marinade. In a large skillet over medium-high heat, saute the chicken till lightly browned and cooked through, about 5 min per side.
- Remove the chicken to a plate.
- Add reserved marinade and chicken stock to the pan, mixing together. Bring to a boil.
- Reduce heat to medium and stir in the cornstarch mixture, continuing stirring till thickened and smooth.
- Return the chicken to the pan and heat through, covering with sauce. Remove the chicken to a serving plate, cover with sauce and sprinkle with almonds.
EASY CHICKEN ALMONDINE
This another family favorite here. My kids aren't to found of the almonds on top so I do leave them off sometimes. The flavors of this one dish meal are wonderful.
Provided by Daydasa
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Boil chicken on stove top until no longer pink.
- Dice or shred chicken and layer on bottom of 9 x 13-inch pan.
- In seperate bowl, mix cream of chicken soup with sour cream. Blend well.
- Spread soup sour cream mixture on top of chicken.
- Add shredded cheese, then layer with crushed Ritz crackers.
- Pour melted butter over crackers. Sprinkle almonds on top.
- Bake at 350 degrees for approximately 25 minutes, until bubbly.
More about "chicken almondine recipe 45 recipes"
CREAMY ALMOND CHICKEN WITH RICE PILAF …
From littlespicejar.com
5/5 (3)Category 30 Minute MealsServings 4Total Time 35 mins
- Rice Pilaf: Heat the oil in a medium saucepan over medium heat. Add the rice and garlic and let toast for 2 minutes. When the rice is toasted and the garlic is fragrant, add 2 cups of chicken broth and let it come to a boil, lower the heat to low, cover and let the rice cook for 15-20 minutes or until the water dries up. While the rice is cooking, start on the chicken. Let stand for 5 minutes before fluffing the rice with a fork.
- Cook the chicken: Season the chicken with a generous sprinkle of salt, pepper, and 1/4 teaspoon of garlic powder. Heat the butter in a large skillet over medium high heat. Add the chicken and let cook all the way through, about 4-12 minutes depending on thickness. While the chicken is cooking, zap the green beans in the microwave for 30-45 seconds. When the chicken is cooked, remove to a plate.
- Make the sauce: Add the mushrooms to the remaining butter and sauté them for 1-2 minutes or until they soften. Sprinkle the flour and the remaining 1/4 teaspoon of garlic powder, stir to coat and let cook for 1 minute. Pour in 1 1/4 cup of chicken broth and the sour cream, use a whisk to help break up any of the flavor bits that may be stuck to the pan. Let the sauce come to a simmer and thicken. It should thicken enough to coat the back of a spoon in about 1-3 minutes, if you prefer your sauce slightly thinner, adjust with the remaining 1/4 cup of broth. Once the broth has reached your desired consistency, taste and adjust seasonings to preference. Add the chicken and beans into the skillet and drizzle with sauce. Sprinkle with the toasted almonds and serve immediately with the rice pilaf.
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