Almond Crusted Apricot And Brie Stuffed Chicken Recipe 415 Food

ALMOND CRUSTED CHICKEN

Steps:

• Finely chop the almonds in a mini-chopper or food processor. Transfer the nuts to a shallow dish and stir in the paprika. Lightly whisk the egg whites in another shallow dish. Pat the chicken dry and season both sides with salt and pepper. Dip each piece of chicken into the egg, letting the excess fall back into the dish. Then press both sides of the chicken into the nuts to coat. Place on a baking sheet, cover, and refrigerate for at least 20 minutes to set the crust.
• Preheat the oven to 350 degrees F. Place rack on a baking sheet.
• Heat a medium nonstick skillet over medium-low heat and add 1 tablespoon of the oil and the butter. Place the chicken smooth-side down in the pan and then raise the heat to medium-high. Cook turning once, until the nuts set and turn golden brown, about 3 to 4 minutes per side. Transfer meat to the prepared pan and bake until an instant-read thermometer inserted into the sides of the chicken registers 160 degrees F, about 20 minutes.
• Whisk the vinegar, salt, and pepper to taste in a medium bowl. Gradually whisk in the remaining 3 tablespoons olive oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing. Add the salad greens and toss to coat evenly. Divide the salad evenly among 4 plates, top with the chicken and serve.

ALMOND-CRUSTED CHICKEN BREASTS STUFFED WITH DRIED APRICOTS AND CHERRIES

Steps:

• In small bowl combine cherries, apricots, port and water.
• Cover and set aside 6 hours or overnight.
• Drain liquid into small saucepan.
• Salt and pepper both sides of chicken breasts.
• Spoon about 2 tablespoons fruit onto center of each chicken piece.
• Fold both sides over fruit to overlap, and secure with bamboo skewer or wooden picks.
• Into three shallow bowls place flour, egg and almonds mixed with bread crumbs.
• Thoroughly coat each filled chicken piece with flour, then egg, then almond mixture.
• Place on plate in single layer; cover and refrigerate 30 minutes.
• Heat oven to 375 degrees.
• In 12-inch skillet heat butter and oil over medium heat.
• Pan-fry the chicken bundles, turning once, until well browned, about 5 minutes on each side.
• Transfer to baking sheet and finish cooking in center of oven 8 to 10 minutes, being sure chicken juices run clear.
• Meanwhile, add the shallots to the port mixture and reduce by half over medium-high heat.
• At the same time, in another saucepan, reduce the cream by half.
• Strain the port mixture into the reduced cream.
• Season with salt and pepper.
• Ladle hot sauce onto eight serving plates, dividing equally.
• Remove skewers and place chicken on sauce.
• Garnish with mint sprigs, if desired.

GOAT CHEESE, APRICOT, AND SAGE-STUFFED CHICKEN BREASTS

Steps:

• Preheat the oven to 400 degrees F.
• In a medium-size saute pan, heat the olive oil over medium-high heat. Add the onions and cook for 5 minutes. Turn the heat down to medium and add the garlic. Cook for 5 minutes, stirring frequently. Don't let the onions and garlic brown. Next, add the chopped sage and salt and pepper to taste, and cook until the onions are translucent, 5 to 10 minutes. Add the apricots and cook until heated through, 5 minutes. Remove the pan from the heat and let cool for 10 minutes. Thoroughly mix in the goat cheese and set aside. (This can be made up to 24 hours in advance and refrigerated. Bring to room temperature before stuffing the chicken breasts.)
• Place each chicken breast between 2 pieces of plastic wrap. With a kitchen mallet, a cleaver, or a heavy tin can, such as a can of tomatoes, pound the breasts until they are between 1/8 and 1/4-inch thick. (They will not roll easily if they are too thick.) Season with salt and pepper.
• Spread about 1/4 cup of the stuffing down the center of each chicken breast. Fold up the short ends of the chicken breast, and then roll one long side jelly-roll-fashion to the other side. Tie the ends with string to secure them. Place the egg in a shallow bowl and the panko crumbs in another shallow bowl. Dip the chicken in the egg, and then roll in the panko crumbs until completely coated. In an ovenproof saute pan, melt 4 tablespoons of the butter over medium-high heat. Place the chicken in the pan and brown on all sides, about 8 minutes. Then put the pan in the oven and bake until the chicken is a deep golden color and firm when pressed, 10 to 12 minutes.
• After the chicken breasts come out of the oven, remove the strings and put them on a warmed platter; tent with foil. Next, place the pan over high heat and deglaze it with the wine. Boil until reduced to about 1 tablespoon, 1 to 2 minutes, and then add the chicken stock. Boil until reduced by half, 3 to 5 minutes, and add salt and pepper to taste. Remove from the heat and swirl in the remaining 1 tablespoon butter.
• Cut each breast in half crosswise and place one half on its side on the plate. Lean the second half against the first, facing down. Alternatively, slice breast into even slices. Drizzle with the sauce, garnish with sage leaves, and serve immediately.

ALMOND CHICKEN WITH APRICOT SAUCE

Steps:

• In a shallow bowl, combine the first five ingredients; transfer 1/2 cup to a serving bowl and set aside. Dip chicken in remaining apricot mixture. Place in a 13x9-in. baking dish coated with cooking spray. , Sprinkle almonds over chicken; drizzle with butter. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 170°. Serve with reserved apricot sauce.

ALMOND CRUSTED CHICKEN

Steps:

• Season the chicken with salt and pepper.
• Combine the parmesan cheese and almonds in a flat dish.
• In a large frying pan, heat 2 tablespoons of butter with 3 tablespoons of olive oil.
• Dip each chicken piece into flour, shaking off the excess, then dip it into the beaten egg, then into the parmesan & almonds.
• Place chicken into hot pan and cook 2 minutes, until golden brown. Turn and cook 1-2 minutes on the other side.
• Transfer to a warm plate.
• Pour off excess oil from pan.
• Add shallots and parsley to pan and sauté over medium heat. Add wine, then gradually whisk in the remaining butter.
• Season with salt and pepper and spoon over chicken breasts. Squeeze a little lemon juice over each breast.

ALMOND CRUSTED CHICKEN BREASTS

Steps:

• Pound chicken breasts to 1/2-inch thick.
• In a blender or food processor, finely grind the almonds.
• Combine the almonds, bread crumbs and salt on a plate.
• Whip the egg white and water together.
• Dip the chicken into the egg white and coat with the almond mixture, shaking off any excess.
• Heat the oil in a skillet over medium-high heat and cook the chicken 10 to 15 minutes or until no longer pink, turning once during the cooking time.
• Remove the chicken from the skillet and keep warm.
• Heat the lemon juice and wine in the skillet over low heat, stirring to loosen the browned bits from the bottom of the skillet.
• Place a tablespoon of the wine sauce over the top of each chicken breast half and serve.

ALMOND -CRUSTED CHICKEN BREASTS

Steps:

• Preheat oven to 425 degrees.
• Lightly crush almonds with your hands.
• Place chicken breasts between two pieces of plastic wrap and flatten with meat mallet.
• Season chicken with salt and pepper, then dredge in flour.
• Mix egg and water together.
• Dip chicken in egg wash.
• Press almonds onto chicken, being sure to fully coat each breast.
• Butter a baking sheet.
• Place chicken on sheet and bake for 15-20 minutes.
• While chicken is baking combine lemon juice, butter and basil.
• Drizzle butter of cooked chicken breasts.

APRICOT, CRANBERRY & ALMOND STUFFED BRIE

Steps:

• In a small bowl, combine apricots, preserves, cranberries, and almonds.
• Using a sharp knife, cut the brie horizontally creating two equals thick slices.
• Spread fruit mixture onto the cut center of brie.
• Top with other half of brie.
• Heat at 300 degrees until just warm.

APRICOT ALMOND CHICKEN

Steps:

• In a large bowl, combine the first eight ingredients.
• Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Top with chicken.
• Cover and bake at 350° for 55-60 minutes or until rice is tender. Uncover and stir the rice. Place 1 tablespoonful of preserves on each chicken breast.
• Bake, uncovered, 5 minutes longer. Sprinkle with almonds. Bake 5 minutes longer or until meat juices run clear.
• Let stand for 5 minutes before serving.

ALMOND CRUSTED COD WITH APRICOT CHUTNEY

Steps:

• For the chutney: Combine the apricots, lemon peel and 1/2 cup water in a small saucepan set over high heat. Cook until most of the water is absorbed, about 5 minutes. Stir in the mustard, oil, vinegar and pepper. Season with salt. Remove from the heat and reserve until ready to serve.
• For the cod: Preheat the oven to 400 degrees F and move a rack to the middle of the oven. Line a baking sheet with parchment paper.
• Stir the almond butter and olive oil together in a small bowl until smooth. Sprinkle the cod with the salt and pepper. Rub one-quarter of the almond butter mixture over the top of each piece of fish using the back of a spoon. Sprinkle the almonds evenly on top, then place the fillets on the prepared pan. Bake until the fish is opaque and the almonds are brown, 10 to 12 minutes. Serve with the apricot chutney.
• Cook's Notes: Make an extra batch of chutney and store it in the refrigerator to top chicken, sandwiches and BBQ.
• The cod fillets should ideally be 1-inch thick; if you have much thinner fillets you can fold them in half to become 1-inch thick.