Toasted Almond Chicken Rolls Food

ALMOND CHICKEN CASSEROLE

Steps:

• Preheat the oven to 375 degrees.
• Put the chopped onion and celery into a bowl and microwave on high for 2 minutes.
• In a medium-size saucepan over medium heat, combine the onion, celery, water chestnuts, mushroom soup, and mayonnaise.
• Cook this mixture until bubbly all the way through.
• This will blend the flavors.
• Add the chicken and pour into a 9x13 inch casserole dish lightly sprayed with cooking spray.
• For the topping: unfold the crescent rolls and lay on top of the casserole.
• Sprinkle with the shredded swiss and then with the almonds.
• Melt the butter and drizzle on top.
• Bake for 25 minutes.

TOASTED ALMOND CHICKEN - DEE DEE'S

Steps:

• 1. Place chicken between plastic wrap and flatten to 1/4 inch thickness, using meat mallet or rolling pin. Sprinkle with salt and pepper.
• 2. Melt 1 1/2 T butter in skillet over med-high heat. Add half of chicken and cook 2 min per side or until golden. Remove chicken and repeat with remaining chicken and butter. NOTE: I normally cook for 2, so I reduce the butter when I cook less than 6 breast. But, I don't reduce the amount of the sauce. Can't get enough of this sauce!
• 3. Reduce heat to medium; add whipping cream and next 3 ingredients to skillet; stirring well. Add chicken; sprinkle with almonds and cook 8 minutes or until sauce thickens.

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.

HONEY-GLAZED CHICKEN BREASTS WITH ROSEMARY AND TOASTED ALMONDS

Steps:

• Same day as serving or *day ahead:.
• Toast almonds in broiler 30 seconds-1 minute, watch carefully so you don't burn them! Cool, transfer to covered container.
• In 6-quart pot or dutch oven, combine onion, celery, carrot, parsley, salt, pepper, rosemary, bay leaf, broth and water.
• Bring to a boil, add chicken breasts and cover.
• Simmer 30 minutes or til chicken is tender.
• Remove from heat and cool slightly.
• Use now, or refrigerate overnight.
• Now or next day:.
• Remove pot from fridge and place over low heat.
• Cook til chicken is heated through, about 10 minutes, covered.
• Remove chicken from broth and place skin-side up in large, shallow baking dish or pan.
• Spoon 1 cup of broth into pan.
• Strain remaining broth and save for another use.(Discarding veggies.).
• Using a pastry brush, brush chicken with half of the honey.
• Broil 4" from heat source for 2 minutes.
• Brush again with a little more honey and broil 1-2 minutes longer.
• Brush with remaining honey and broil til chicken is glazed and golden brown.
• Remove from broiler and arrange chicken on heated platter.
• Sprinkle with toasted sliced almonds and garnsh with crisp watercress and small clumps of grapes if desired.
• Serve immediately.
• Serves 4-8.