ALMOND ORANGE CHICKEN
This chicken is filled with flavor and very elegant looking. It always brings raves from my husband, a man not prone to rave about food, since he is an excellent cook himself. Serve the chicken with hot rice and top with sauce.
Provided by d newman
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 27m
Yield 6
Number Of Ingredients 9
Steps:
- Melt 1 tablespoon butter in a skillet over medium heat. Stir in the almonds, and cook until light brown and toasted, about 4 minutes.
- Place the chicken breasts between two sheets of plastic wrap or waxed paper; flatten using a meat mallet or rolling pin. Season with salt and pepper to taste. Melt 3 tablespoons butter in a large skillet over medium meat; add the chicken breasts, and cook 1 minute on each side. Combine 1/2 cup almonds, cream, Dijon mustard, marmalade, and red pepper flakes with chicken, stirring to blend. Cook until sauce thickens, about 10 minutes. Serve chicken topped with sauce and remaining almonds.
Nutrition Facts : Calories 543.8 calories, Carbohydrate 8.6 g, Cholesterol 198.9 mg, Fat 39.1 g, Fiber 1.1 g, Protein 38.9 g, SaturatedFat 20.2 g, Sodium 227.9 mg, Sugar 4.3 g
ALMOND ORANGE CRUSTED CHICKEN WITH FENNEL ARUGULA SALAD
Traditional chicken dinner gets a modern-day makeover with sliced almonds and orange zest to perk up an old standby. Use the left over orange slices for a refreshing side salad with arugula, fennel and lemon juice. Created by: Ellie Krieger cookbook author, "So Easy: Luscious Healthy Recipes for Every Meal of the Week"
Provided by Ellie Krieger
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 F degrees. Ten minutes before you are ready to cook the chicken, put a baking sheet in the oven to pre-heat.
- Finely zest the orange and set the zest aside. Cut the top and bottom off of the orange, sit the orange on one end on a cutting board and cut the entire peel and pith off by cutting downward following the shape of the fruit. Then, using a paring knife, remove each section of orange from the membrane. Set the orange sections aside.
- In a shallow bowl, whisk the egg white until slightly frothy. In a large shallow bowl or on a plate, combine the orange zest, almonds, and 1/4 teaspoon each of the salt and pepper. Put the flour on a large plate.
- Remove the pre-heated baking sheet from the oven and spray with cooking spray.
- Dip the chicken breasts, one at a time, first into the flour, shaking off any excess, then into the egg white, and then coat with the almond mixture and place on the baking sheet. Spray the top of the chicken with cooking spray. Bake for 6 minutes, turn and bake for 6 minutes more, until the chicken is cooked through and the coating is golden.
- While the chicken is cooking, combine the fennel, arugula and orange sections in a large bowl. In a small bowl whisk together the olive oil, lemon juice, and remaining 1/4 teaspoon each of salt and pepper. Pour the dressing over the salad and toss to coat.
- To serve, place one large or two small chicken cutlets on each plate and top with a mound of the salad.
ORANGE ALMOND CHICKEN BREAST
Make and share this Orange Almond Chicken Breast recipe from Food.com.
Provided by Sydney Mike
Categories Chicken Breast
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saucepan, melt butter & saute almonds until brown, then add cut up chicken.
- In a bowl combine cornstarch, broth, orange juice concentrate, molasses & soy sauce, & blend well.
- Salt & pepper to taste, then add to chicken mixture & stir until thickened.
- Serve hot.
Nutrition Facts : Calories 218.9, Fat 10.2, SaturatedFat 2.5, Cholesterol 7.6, Sodium 423.1, Carbohydrate 28.2, Fiber 2.1, Sugar 21.7, Protein 5.6
CHINESE-STYLE ORANGE-ALMOND CHICKEN
I have posted this delicious-sounding way to cook chicken - which you can have on the table in forty minutes - in response to a Forum Request for a recipe for Chinese-style Orange Chicken. I have adapted it from Lisa Pettit's recipe in Prevention Healthy Cooking's 'Eat Up, Slim Down: Tried-and-true recipes and tips from real weight-loss winners' by Jane Kirby and David Joachim. Commenting on this recipe, Lisa says "When I'm craving Chinese-style sweet-and-sour chicken but don't want the calories or fat, I turn to this recipe". If you want to increase the orange flavour, substitute some of the soy sauce for orange juice: perhaps half soy sauce and half orange juice. This is a combination that I know works well in my Veal With Orange Sauce recipe #117835.
Provided by bluemoon downunder
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place the almonds in a large non-stick pan and, shaking the pan often, toast over a medium heat for 5 minutes or until fragrant. Set aside.
- Warm the oil in the same pan over a medium-high heat, add the chicken and, turning occasionally, cook for 5 minutes or until it is cooked through. Set aside, and keep warm by covering loosely with foil.
- Add the shallots to the pan and cook for 5 minutes or until they have softened.
- Add the mushrooms to the pan and cook for 5 minutes or until they have softened.
- Stir in the marmalade, soy sauce and freshly ground black pepper, and return the chicken to the pan.
- Reduce the heat to low, cover and simmer for 10 minutes or until the juices run clear.
- Serve over a bed of steamed rice, topped with the almonds and orange slices.
CHICKEN IN ORANGE AND ALMOND SAUCE
From an old vintage cookbook I picked up at a charity shop. This calls for chicken pieces but I think boneless breasts would work well with this. It did not give amounts for salt, pepper and paprika, so season to your taste.
Provided by CulinaryQueen
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat a large fry pan over medium heat until hot. Add the almonds and cook, stirring around every so often, until lightly browned. Remove from pan and set aside.
- In the same pan, heat the butter.
- Sprinkle the chicken pieces with salt, pepper and paprika.
- Fry the chicken until golden brown all over.
- Cover the pan, reduce the heat and cook gently for 15-20 minutes or until chicken is tender.
- While the chicken is cooking, squeeze the juice from two oranges, remove the skin and pith from the third and cut into segments.
- When the chicken is done, remove and arrange on a hot serving dish.
- Pour out any excess butter and add the orange juice and sugar. Stir well then allow to boil rapidly for 2-3 minutes. (NOTE: pouring out the excess butter is what the recipe says. I think leaving it in would give more flavor and character to the sauce).
- Adjust the seasoning and pour the sauce over the chicken.
- Garnish with the orange segments and sprinkle over the almonds. Serve with cooked rice.
ORANGE CHICKEN ALMONDINE
I remember this recipe from the country club that I waitressed at as a teenager. It was so yummy but easy to make, the sweet and tanginess of the sauce with the crunchy, toasted almonds is great for an anytime dish.
Provided by Mebriella
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Marinate the chicken breasts with the Italian dressing overnight.
- Heat about 1 tablespoon of oil in a pan and toast the almonds until they are golden brown; set aside.
- Heat another 2 tablespoons of oil in pan and sautee the chicken breasts until done; remove the chicken and set aside.
- In a bowl, mix together the chicken broth, orange juice, brown sugar, soy sauce and cornstarch.
- In the same pan used for sauteeing the chicken, put in the orange sauce mixture and cook until its a thick glaze consistency. Stir in the almonds.
- Add the chicken back to the orange sauce mixture to coat.
- Enjoy!
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
ORANGE MARMALADE CHICKEN
Keep this easy-make Orange Marmalade Chicken recipe a secret. Ready in 35 minutes, nobody will believe how quick and easy it is!
Provided by My Food and Family
Categories Nuts
Time 19m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat broiler. Mix honey, salt and pepper; brush evenly on chicken. Place on rack of broiler pan.
- Broil chicken 4 to 6 inches from heat 5 to 7 min. on each side or until cooked through (170ºF). Brush chicken with marmalade; sprinkle with almonds. Broil an additional 1 to 2 min. or until almonds are lightly toasted.
- Serve with couscous and broccoli.
Nutrition Facts : Calories 260, Fat 9 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 55 mg, Sodium 35 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 21 g
HONEY, ORANGE & ALMOND TART
Make the most of the sweet, natural flavour of honey in this honey, orange & almond tart. Serve warm or at room temperature with crème fraîche or ice cream
Provided by Good Food team
Categories Dessert
Time 1h5m
Number Of Ingredients 13
Steps:
- Put the flour in a food processor with a pinch of salt and the icing sugar, and pulse a few times to combine. Add the butter and orange zest, and pulse again until it resembles breadcrumbs. Add the egg yolks and whizz until it just forms a ball, adding 1 tbsp cold water to bring together if you need to. Wrap and chill for 30 mins.
- Roll out the rested pastry to 5mm thick and use to line a 20cm fluted tart tin. Chill for 10 mins while you heat the oven to 200C/180C fan/gas 6.
- Lay a scrunched-up piece of baking parchment in the pastry tin and fill with baking beans. Bake for 10 mins, then remove the paper and beans, and cook for 5 mins until dry and lightly golden. Trim any overhanging pastry with a serrated knife.
- While the pastry is cooling, make the frangipane. Beat together the butter, sugar and set honey until well combined. Add the ground almonds, orange zest, 2 tbsp of the juice, almond extract and eggs. Beat well to combine (don't worry if the frangipane starts to split slightly, it will be quite loose). Pour into the pastry case, and scatter over the flaked almonds. Bake for 25-30 mins until the filling is set, and springs back when lightly pressed.
- Warm the remaining orange juice and 2 tbsp honey in a small pan and simmer until it forms a light syrup. Brush over the cooling tart. Serve warm or at room temperature with crème fraîche or ice cream.
Nutrition Facts : Calories 408 calories, Fat 27 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
STRAWBERRY, ORANGE & ALMOND CHICKEN SALAD
Make and share this Strawberry, Orange & Almond Chicken Salad recipe from Food.com.
Provided by swissms
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Toss romaine in large bowl with chicken, orange, strawberries, and onion.
- Sprinkle with toasted almonds and drizzle with poppyseed dressing.
- Variation: For a beautiful presentation, layer the ingredients in a clear glass bowl.
ORANGE ALMOND CAKE
I found this recipe in an old magazine, decided to try it on a whim, and it soon became my family's favorite cake! Works really well as a side to coffee.
Provided by Vsabhnani
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h25m
Yield 8
Number Of Ingredients 10
Steps:
- Place orange in a saucepan. Cover with water and bring to a boil. Reduce heat to low and simmer until orange is soft, about 30 minutes. Drain.
- Cut orange into chunks and discard seeds.
- Mix almond flour with 2 tablespoons sugar.
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch cake pan and coat the pan with a handful of the almond-sugar mixture.
- Combine orange chunks and 1 cup sugar in a food processor; pulse until pureed. Add almond flour mixture and butter; process until smooth. Add eggs; mix until smooth. Add flour, baking powder, baking soda, and salt; process until just combined. Pour batter into the prepared cake pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 45 minutes.
Nutrition Facts : Calories 428.3 calories, Carbohydrate 43 g, Cholesterol 139.1 mg, Fat 25.3 g, Fiber 3.7 g, Protein 10.8 g, SaturatedFat 7.5 g, Sodium 396.2 mg, Sugar 31.5 g
ORANGE ALMOND CHICKEN
This came from a book of recipes from Home Economics teachers. I have tweaked it a bit to suit our tastes. My husband and I love it. The flavors are delightfully light.
Provided by Dixie Graham
Categories Chicken
Time 45m
Number Of Ingredients 12
Steps:
- 1. Sprinkle chicken with mixture of salt, pepper, ground ginger and flour. Slowly fry chicken in butter until both sides are brown; remove from skillet and set aside. Add almonds to skillet and saute until golden grown. Drain mandarin oranges, reserving juice. Add oranges, ground cloves, lemon juice and beef stock to almonds. Simmer until liquid is reduced by half.
- 2. Blend cornstarch with mandarin orange juice and stir into almond sauce. Continue to cook until thickened. Add chicken to sauce. Cover and simmer 15-20 minutes or until done. Serve over steamed white or brown rice.
ORANGE & ALMOND CUPCAKES
Delicate little cupcakes with almond buttercream icing- if you're feeling ambitious, follow our guide to creating an edible bouquet
Provided by Cassie Best
Categories Dessert, Treat
Time 1h55m
Yield Makes 24 cupcakes (enough for 1 bouquet)
Number Of Ingredients 24
Steps:
- Heat oven to 170C/150C fan/gas 3½. Line 2 x 12-hole muffin tins with muffin cases. Put the butter and caster sugar in a large bowl and blend with an electric hand whisk until pale and fluffy. Add the eggs, one at a time, whisking well between each addition. Add the flour, almonds, baking powder and a pinch of salt. Mix again, then add the orange zest and juice, and almond extract. Give a final mix to combine everything.
- Use 2 dessertspoons to divide the mixture between the cases. Bake for 22-25 mins, changing the tins over after 15 mins. Remove from the oven, leave to cool for 10 mins in the tins, then transfer to a wire rack to cool completely. Can now be frozen for up to 3 months.
- To make the icing, tip the butter into a large bowl and blend with an electric hand whisk until smooth. Add the icing sugar, cream cheese, almond extract and orange juice. Mash everything together first with a spatula (to avoid a mess), then go in with the electric whisk and mix until smooth. Add your food colouring and mix again until you have an even colour. (If you're using liquid food colouring, it will make the icing runny, so add a little more icing sugar.)
- Fit the piping bag with a large curved star point piping nozzle, then fill the bag with half of the icing and twist the end closed. To pipe, hold the piping bag directly above the centre of the cake and, applying a steady pressure, pipe in a swirl, working out towards the edge of the cupcake. When you reach the edge, swipe the nozzle to create a smooth finish - you can always cover this bit with leaves, so don't worry too much if it looks messy. When you have piped 12 cupcakes, empty any remaining icing from the bag back into the bowl with the reserved icing. Add a little more colouring to create a deeper shade (and a little extra sifted icing sugar if the icing gets too runny). Whisk again, then refill your piping bag and ice the remaining cakes. Can be stored somewhere cool for up to 1 day (the fridge is fine, just make sure that you remove 30 mins before eating).
- Before serving, add a few leaves, if you like: pinch off small pieces of green sugar paste or fondant icing and shape into leaves. Use a sharp knife to add detail, then stick onto the cupcakes. See tips, below left, for how to build your bouquet.
Nutrition Facts : Calories 428 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 41 grams sugar, Protein 3 grams protein, Sodium 0.6 milligram of sodium
ALMOND ORANGE CHICKEN
"This moist tender chicken with its crunchy nut coating and smooth sauce is one of my best recipes," raves Sharon Lebold of Bayfield, Ontario. "I sometimes cook it in my electric skillet because it easily holds all the chicken."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Place 1/2 cup flour, eggs and almonds in separate shallow bowls. Roll chicken in flour, then dip in eggs and roll in almonds. In a large skillet cook chicken over medium-high heat in 2 tablespoons butter for 4-5 minutes on each side or until a thermometer reaches 170°. Remove and keep warm. , In the same skillet, saute onion in remaining butter until tender. In a small bowl, combine the milk, poultry seasoning and remaining flour. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in the orange marmalade, orange juice and zest, salt and pepper. Pour over chicken. Serve with rice if desired.
Nutrition Facts : Calories 318 calories, Fat 18g fat (7g saturated fat), Cholesterol 110mg cholesterol, Sodium 541mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 2g fiber), Protein 12g protein.
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