ALMOND CHICKEN
Love one dish meals! This has lots of veggies and chicken. If you have everything lined up and ready to go in the wok, this comes together quickly. If you don't have a wok, you can use a really hot Dutch oven. I don't usually serve it over rice to save carbs, but I'm sure you can.
Provided by breezermom
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Combine the first five ingredients in a large bowl; add the chicken and stir well. Let stand 10 minutes. Sprinkle the cornstarch over the chicken mixture, stirring well. Set aside. (Use this time to chop vegetables).
- Pour 1 tbsp oil around the top of a preheated wok, coating the sides; heat at medium-high (325 degrees) for 1 minute.
- Add the celery and mushrooms and stir fry for 1 to 2 minutes. Add the snow peas, and stir fry 1 to 2 minutes. Add the bamboo shoots and water chestnuts, and stir-fry for 1 to 2 minutes. Remove the vegetables from the wok; set aside, and keep warm.
- Pour the remaining 1 tbsp oil around the top of the wok, coating the sides; heat at medium high for 1 minute. Add the reserved chicken mixture; stir fry for 3 to 4 minutes. Add the vegetable mixture, almonds, and green onions, and stir fry 1 to 2 minutes or until thoroughly heated.
Nutrition Facts : Calories 177.8, Fat 9.3, SaturatedFat 1, Sodium 301.6, Carbohydrate 20.7, Fiber 4.7, Sugar 5.8, Protein 5.5
CHICKEN DIVAN WITH ALMONDS
Chicken Divan, created and served with great flourish in the Divan Parisienne Restaurant in New York's Chatham Hotel in the early twentieth century, remains one of America's most classic and delicious casseroles, a dish as appropriate to an elegant buffet as on the family supper table. In my own lifetime, the casserole was a specialty at the renowned Locke-Ober restaurant in Boston, and it was there I learned to enhance the dish by adding a few slivered almonds.
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Place a collapsible steamer in a large saucepan with a tight-fitting lid, pour in enough water to just reach the bottom of the steamer, and bring to a boil.
- Break the broccoli into florets and place them in the saucepan. Steam until just tender, about 5 to 7 minutes and drain.
- Preheat to oven to 350 degrees F. Butter a shallow 2-quart casserole and set side.
- In a medium-size saucepan, melt the butter over moderate heat, then add the flour and stir for 1 minute. Gradually add the broth and milk and stir until thickened. Season with salt and pepper; add the nutmeg, 1/4 cup of the cheese, and the sherry. Stir until the cheese melts, and remove from the heat.
- Arrange the broccoli in the prepared casserole in a single layer, sprinkle the remaining 1/4 cup cheese over the top, arrange the chicken slices evenly over the broccoli, and sprinkle the almonds over the top.
- In a medium-size mixing bowl, beat the heavy cream with an electric mixer until soft peaks form, fold into the cheese sauce, pour evenly over the chicken and almonds, and bake until bubbly and golden brown, about 35 minutes.
SPICY ALMOND CHICKEN
This has just the right amount of spices. It's tangy, beautiful and delicious.
Provided by MICHELLECA
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Melt butter in a large skillet over medium heat. Add chicken and saute for about 10 minutes, or until lightly browned on all sides. Remove chicken from skillet and place in a 9x13 inch baking dish. Set aside.
- Preheat oven to 350 degrees F (175 degrees C).
- To skillet add jelly, mustard, almonds, sugar, juice and cinnamon. Stir together and cook over medium heat, stirring constantly, until jelly dissolves. Pour mixture over chicken.
- Cover dish and bake in the preheated oven for 30 minutes. Remove cover and bake an additional 10 minutes, or until chicken is cooked through (no longer pink inside).
Nutrition Facts : Calories 442.5 calories, Carbohydrate 41.1 g, Cholesterol 101.5 mg, Fat 17.1 g, Fiber 1.3 g, Protein 31.4 g, SaturatedFat 5.4 g, Sodium 297.4 mg, Sugar 34.8 g
ALMOND CHICKEN
_**Editor's note:** This recipe is from [](http://astore.amazon.com/epistore-20/detail/1584794267)_[Brini Maxwell's Guide to Gracious Living](http://astore.amazon.com/epistore-20/detail/1584794267). _For Maxwell's tips on throwing a summer pool party, [click here](/features/entertaining/pool_party/index)._ This dish is the perfect chicken for meals out-of-doors. It's good both hot and cold and can be eaten with your fingers without making too much of a mess. It also originated with my mother and has always been a crowd-pleaser in our family. These chicken legs make wonderful leftovers, so don't be afraid to overestimate!
Provided by Brini Maxwell
Yield Makes 24 pieces
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F. Rinse off the chicken legs, then pat them dry. Put the flour, salt, pepper, and poultry seasoning into a plastic bag and then put in two legs at a time and shake them up to a coat. Break the eggs into a large, flat bowl or soup plate, add a little water, and beat them together. Dip the floured chicken legs in the egg mixture, and then dredge them in the almonds. Lay the legs out on a greased baking pan and bake for about 25 minutes, or until golden brown and juicy. Dot the chicken with the butter pats halfway through cooking to baste them. Serve immediately or place them in the fridge, covered, overnight and serve cold. Note: If you're not that fond of dark meat, you can make Almond Chicken with two fryers cut into pieces, instead of just legs.
TOASTED ALMOND CHICKEN SALAD SANDWICHES
"I entered this recipe in a contest that our local newspaper holds each year, and it won first place in the salad division," reports Judy Kisch-Keuten of Beatrice, Nebraska. Toasted almonds and a celery add crunch to the flavorful sandwich filling that's tasty served on English muffins.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a bowl, combine the first 11 ingredients. Top 12 muffin halves with lettuce leaves; spread with chicken salad. Top with tomato slices and remaining muffin halves.
Nutrition Facts : Calories 213 calories, Fat 4g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 635mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
ALMOND CHICKEN SALAD FOR DIPS & SANDWICHES
Very fresh flavor with slightly sweet taste and a crunch thanks to the almonds and celery. I love to make a huge batch of this and keep it in the fridge for sandwiches for the week. Tastes great on croissants and is always a hit at parties when I serve it.
Provided by Roses Granddaughter
Categories Spreads
Time 35m
Yield 1 bowl, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- In large bowl, stir together chicken, celery raisins and almonds.
- Add remaining ingredients.
- Mix well and chill in the refrigerator 2 hours before serving.
- Serve on croissant rolls or toasted pita bread.
- Use a food processor for a creamier texture.
- Enjoy!
- TIME SAVER: While cooking chicken, prepare the rest of the ingredients. When chicken is done, cool on stove-top and serve. Okay if slightly warm. Also clean up cooking area if you are waiting for chicken to cool.
Nutrition Facts : Calories 269, Fat 17, SaturatedFat 2.2, Cholesterol 36.6, Sodium 219.8, Carbohydrate 16, Fiber 2.5, Sugar 8.9, Protein 15.4
CHICKEN SALAD WITH APRICOTS AND ALMONDS SANDWICH
Upgrade chicken salad with dried apricots for a little sweetness and toasted almonds for crunch in our easy recipe.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Yield 2 sandwiches
Number Of Ingredients 9
Steps:
- Make the chicken salad: Fill a medium saucepan with water and bring to a boil. Meanwhile, season chicken with salt and pepper. When water boils, reduce heat, add chicken, and simmer until cooked through, 8 to 10 minutes. Remove and let cool. Cut into 1/2-inch pieces. In a bowl, combine yogurt, mustard, chives, apricots, and almonds. Stir in chicken and season with salt and pepper.
- Divide the lettuce and chicken mixture between two slices toast. Top each with remaining slices.
Nutrition Facts : Calories 241 g, Cholesterol 24 g, Fat 6 g, Fiber 5 g, Protein 19 g, SaturatedFat 1 g, Sodium 325 g
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
CHICKEN AND ALMONDS (HEALTHY)
This recipe is from Dr Sandra Cabot's Liver Cleansing Diet book. It is one of my favourite recipes because it is so healthy and tastes amazing. I quite often use normal soy sauce rather than salt-reduced and I sometimes use cashew nuts rather than almonds just for a bit of a change.
Provided by Tami W
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Steam the beans, celery and capsicum, starting with the beans first, then adding the celery and lastly the capsicum for a few minutes. Set aside.
- Heat oil and fry almonds until golden brown, remove from oil and drain on kitchen paper. Saute onion in the same pan for 2 minutes, then add chicken pieces and saute for 2 minutes. Add garlic, ginger, mushrooms, stir and saute for 2 minutes, adding water if the mixture gets too dry. Add 1 small cup chicken stock and cook for 10 minutes.
- Blend cornflour with the remainder of the chicken stock and stir slowly into saucepan. Bring to a boil and cook for 3 minutes while stirring. Add the steamed vegetables, soy sauce, spring onion and fresh herbs.
- Serve with rice.
Nutrition Facts : Calories 325.5, Fat 19.2, SaturatedFat 2.5, Cholesterol 41.6, Sodium 1043.3, Carbohydrate 19, Fiber 4.6, Sugar 5.5, Protein 21.5
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