ALMOND CHICKEN & STRAWBERRY-BALSAMIC SAUCE
Crispy chicken with a sweet-tart sauce is served alongside wilted spinach for this special meal. I created the recipe many years ago for a contest, and it won the grand prize! It's easy to make and comes off as very elegant. -Virginia Anthony, Jacksonville, Florida
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a shallow dish, combine the bread crumbs, almonds, salt and pepper. Add chicken, one piece at a time, and turn to coat. , In a large nonstick skillet, cook chicken in 2 teaspoons oil over medium heat for 4-5 minutes on each side or until juices run clear. Remove and keep warm., In the same pan, cook shallots in remaining oil until tender. Stir in the broth, preserves, vinegar and rosemary. Bring to a boil. Reduce heat; simmer for 5-6 minutes or until thickened., Meanwhile, in a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil for 3-5 minutes or until wilted. Drain; serve with chicken and sauce.
Nutrition Facts : Calories 349 calories, Fat 13g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 476mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 3g fiber), Protein 29g protein.
BALSAMIC ALMOND CHICKEN
Brown sugar and balsamic vinegar lend a sweet and subtly tangy flavor to this tender almond-crusted chicken dish. Lisa Ruehlow - Blaine, MN
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a shallow bowl, combine almonds and flour. In another shallow bowl, whisk eggs. Flatten chicken to 1/4-in. thickness. Dip chicken in eggs; then coat with almond mixture. In a large skillet, cook chicken in oil over medium heat for 4-6 minutes on each side or until juices run clear., Meanwhile, in a small saucepan, combine the cornstarch, broth, vinegar and brown sugar until smooth. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Serve with chicken.
Nutrition Facts : Calories 339 calories, Fat 18g fat (2g saturated fat), Cholesterol 169mg cholesterol, Sodium 216mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 2g fiber), Protein 29g protein.
BALSAMIC VINEGAR CHICKEN WITH PEPPERS AND ALMONDS
I got this from Cooking Light Magazine, Sept 1994 issue. It is very delicious and is a great entertaining dish.
Provided by retiree09
Categories Chicken Breast
Time 30m
Yield 6 chicken breasts, 6 serving(s)
Number Of Ingredients 18
Steps:
- Cut bell peppers into 2 x 2 1/2 inch strips. Heat 2 tsp olive oil in a large nonstick skillet over medium-high heat. Add peppers; saute 8 minutes. Add raisins; saute 1 minute. Add 1/4 cup vinegar and next 3 ingredients; cook 1 minute. Remove from heat; stir in almonds. Set aside, and keep warm.
- Place each piece of chicken between 2 sheets of heavy-duty plastic wrap, and pound out to 1/4 inch thickness, using a meat mallet or heavy skillet. Combine breadcrumbs and cheese in a shallow dish; set aside. Place flour in a shallow dish; and place egg whites in a shallow dish. Dredge each piece of chicken in flour, then dip in egg whites. Dredge chicken in breadcrumb mixture.
- Heat 2 tsp olive oil in a large nonstick skillet over medium-high heat. Add chicken and cook 3 minutes on each side or until done. Remove from heat. Place chicken and bell pepper mixture on a serving platter; set aside, and keep warm. Add 2 Tbl vinegar, 1 Tbl sugar and water to skillet; stir with a wooden spoon to loosen browned bits. Cook for 3 minutes to reduce down a little. Spoon mixture over chicken and bell pepper mixture.
Nutrition Facts : Calories 420, Fat 19.8, SaturatedFat 4.9, Cholesterol 95, Sodium 259.9, Carbohydrate 24.1, Fiber 3.2, Sugar 14.4, Protein 35.4
ALMOND CRUSTED CHICKEN WITH A STRAWBERRY BALSAMIC SAUCE
Almonds are loaded with good fats that keep you full longer and are bursting with vitamin E, an antioxidant that bolsters the immune system. The combination of the tender and crunchy almond crust combined with a savory strawberry sauce is definitely a winner! A subtle hint of balsamic vinegar adds a nice extra layer of flavor.
Provided by Cheese Please
Categories High Protein
Time 40m
Yield 4 pieces, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the over to 350. In a food processor, process almonds for 1-2 minutes to a chunky bread crumb consistency. Set aside.
- Lightly pound chicken breast into 1/2" - 1" pieces. The easiest way to do this is to cover the chicken breast with saran wrap using the smooth side of a kitchen mallet.
- Dip chicken into a bowl containing the egg white, followed by dipping the chicken into the almond mixture. Coat each chicken breast with almond crumbs on each side. Place is a glass baking dish. Bake chicken for 30-35 minutes.
- For the strawberry sauce, combine the strawberries, sugar, and balsamic in a food processor. Place strawberry mixture in a stove top pan and add chicken broth, cornstarch and rosemary. Bring to a low boil and then reduce heat. Simmer for 5 minutes.
- Top tender chicken breasts with the strawberry balsamic sauce and garnish with extra fresh rosemary. Bon Appetit!
Nutrition Facts : Calories 278.1, Fat 12.2, SaturatedFat 1.4, Cholesterol 75.5, Sodium 234, Carbohydrate 12.2, Fiber 2.7, Sugar 6.4, Protein 30
CHERRY BALSAMIC CHICKEN
Provided by Giada De Laurentiis
Categories main-dish
Time 3h25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine the cherries, vinegar, mustard, fennel seed, salt and garlic in a blender. Puree until smooth. Place the chicken pieces in a resealable plastic bag and pour the marinade over the chicken. Seal the bag and toss to coat. Marinate in the refrigerator for 2 hours.
- Remove the chicken from the refrigerator 30 minutes before grilling. Preheat a grill to 450 degrees F or medium-high heat with indirect heat on one side.
- Remove the chicken pieces from the marinade and place on a baking sheet; reserve the marinade. Drizzle with the olive oil. Place the chicken on the grill over direct heat and cook undisturbed for 4 minutes. Flip the chicken, move to indirect heat and baste with the marinade. Cover the grill and roast until the chicken is cooked through, about 30 minutes. Remove to a platter and sprinkle with the fennel pollen.
CHICKEN BALSAMICO
Yes you can make a gourmet-style dish in just 30 minutes! It's as simple as this skillet chicken dish, served in a creamy balsamic sauce with olives, sun-dried tomatoes and feta cheese ... yum!
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet. Stir the garlic, vinegar and water in the skillet. Cook and stir for 1 minute. Stir in the soup, tomatoes, olives, if desired, and oregano and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Sprinkle with the cheese. Serve the chicken and sauce with the orzo.
BALSAMIC CHICKEN
Provided by Ree Drummond : Food Network
Time 16m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Bring a pot of water to a boil and add salt. Add the rice to the boiling water and cook according to the package instructions.
- Heat the oil in a large nonstick skillet over medium-high heat. When hot, add the chicken in one layer and season with the red pepper flakes and some salt and pepper. Cook until light brown, about 4 minutes. Flip the chicken, add the bell peppers, garlic, ginger and scallion whites and cook, stirring, for 2 minutes. Stir together the balsamic and brown sugar and add it to the skillet. Cook until the vinegar reduces a bit, about 2 minutes. Mix the cornstarch with 1/4 cup water and add it to the skillet. Cook until the sauce thickens, about 1 minute.
- Remove the rice from the pot and drain. Cut open the bag(s) and serve up. Spoon some of the chicken over the rice and garnish with the sliced scallion greens.
BALSAMIC CHICKEN
The flavor of balsamic vinegar and sage compliment eachother so well with the chicken. I prefer this dish served over basmati rice. My friend Michele (who gave me this recipe) prefers it over noodles. Either way, hope you enjoy.
Provided by mermaidmagic
Categories Chicken Breast
Time 30m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Dredge the cutlets in flour.
- Brown in garlic and oil.
- Remove cutlets and deglaze pan with balsamic vinegar (twice around) and chicken broth (1/2- 1 cup).
- Be sure to scrape up bits from bottom of pan.
- Add cutlets back to pan.
- Add fresh sage, salt and pepper.
- Simmer until done, approximately 20 minutes.
- Sauce should be thickened and reduced.
- Serve over rice or pasta.
Nutrition Facts : Calories 368.8, Fat 15.9, SaturatedFat 2.6, Cholesterol 116.2, Sodium 363.6, Carbohydrate 12.3, Fiber 0.4, Sugar 2.1, Protein 41
BALSAMIC CHICKEN
A tasty, easy-to-make chicken dish -- my husband loves it. Sometimes I cut the chicken in strips,and serve over pasta.
Provided by SHERRYLYNN2
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk together the balsamic vinegar, chicken broth, sugar, garlic, and Italian seasoning in a bowl, place the chicken breasts in the marinade, and marinate for 10 minutes on each side.
- Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Place the chicken in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side. Pour the marinade into the skillet, and cook until it thickens slightly, turning the chicken breasts over once or twice, about 5 minutes.
Nutrition Facts : Calories 194.1 calories, Carbohydrate 9.8 g, Cholesterol 65.8 mg, Fat 4.9 g, Fiber 0.2 g, Protein 26.4 g, SaturatedFat 0.9 g, Sodium 79.1 mg, Sugar 9.2 g
BALSAMIC VINEGAR CHICKEN WITH ALMOND PEPPERS
Make and share this Balsamic Vinegar Chicken with Almond Peppers recipe from Food.com.
Provided by TishT
Categories Chicken
Time 40m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Cut bell peppers into 2 x 2-1/2-inch strips.
- Heat 2 tsp olive oil in a large nonstick skillet over medium-high heat.
- Add peppers; sauté 8 minutes.
- Add raisins; sauté 1 minute.
- Add 1/4 cup vinegar, sugar, salt, and black pepper; cook 1 minute.
- Remove from heat; stir in almonds.
- Set aside, and keep warm.
- Place each piece of chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4" thickness using a meat mallet or rolling pin.
- Combine breadcrumbs and cheese in a shallow dish.
- Place flour in a shallow dish; dredge each chicken piece in flour, and dip in egg whites.
- Dredge chicken in breadcrumb mixture.
- Heat 2 tsp olive oil in a large nonstick skillet over medium-high heat.
- Add the chicken, and cook for 3 minutes on each side or until done.
- Remove from heat.
- Place the chicken and bell pepper mixture on a serving platter; set aside, and keep warm.
- Add 2 Tbs vinegar and water to pan; stir with a wooden spoon to loosen browned bits.
- Spoon mixture over chicken and bell pepper mixture.
Nutrition Facts : Calories 305.9, Fat 9.5, SaturatedFat 1.8, Cholesterol 77.7, Sodium 323.7, Carbohydrate 23.6, Fiber 3.2, Sugar 12.3, Protein 30.5
ALMOND CHICKEN
Make and share this Almond Chicken recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Chicken Breast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Marinate chicken for 20 minutes, drain and set aside.
- Mix chopped almonds with corn starch.
- Beat egg white and dip in chicken.
- Preheat oil to 350F in a deep fryer or large saucepan.
- Roll chicken pieces in cornstarch mixture and deep fry until golden brown.
Nutrition Facts : Calories 266.2, Fat 14.4, SaturatedFat 3.2, Cholesterol 69.6, Sodium 944, Carbohydrate 7.5, Fiber 1, Sugar 0.5, Protein 25.8
ALMOND-DUSTED STRAWBERRY BALSAMIC CHICKEN BREASTS
Make and share this Almond-Dusted Strawberry Balsamic Chicken Breasts recipe from Food.com.
Provided by southern chef in lo
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Coat a large non-stick skillet with cooking spray; add oil and heat over medium-high heat. Sprinkle chicken with salt and pepper, dredge in almonds. Place chicken in skillet; sauté four minutes on each side, turning once. Remove from pan and keep warm.
- Reduce heat to low; add green onions to skillet and sauté one minute. Add chicken broth, Smucker's Strawberry Preserves, vinegar and rosemary; simmer until slightly thickened, about two to three minutes.
- Place spinach on heated serving platter; top with chicken breasts and pour sauce over top. If desired, sprinkle finely chopped parsley over chicken.
Nutrition Facts : Calories 331.5, Fat 11.4, SaturatedFat 1.4, Cholesterol 68.4, Sodium 541.5, Carbohydrate 25.3, Fiber 3.5, Sugar 13.9, Protein 32.8
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