Toasted Almond Chicken Rolls Food

TOASTED ALMOND CHICKEN - DEE DEE'S

Toasted Almond Chicken - Dee Dee's image

This almond-topped chicken is bathed in a rich, velvety cream sauce with a hint of sweet orange marmalade. Serve it over rice, egg noodles, pasta or toast points. I found this recipe in my "Southern Living Easy Weeknight Favorites" and it has certainly become a favorite for our family. The vevelty texture and the flavors of the...

Provided by Diane Atherton

Categories Chicken

Time 25m

Number Of Ingredients 9

Ingredients

6 skinned and boned chicken breast halves
1/8 tsp salt
1/8 tsp black pepper
3 Tbsp butter or margarine, divided (less is needed if using less than 6 breast)
1 1/2 c whipping cream
2 Tbsp orange marmalade
1 Tbsp dijon mustard
1/8 tsp ground red pepper (i use cayenne pepper)
1 pkg (2.25-ounce) sliced almonds, toasted

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.

STUFFED CHICKEN ROLLS

Stuffed Chicken Rolls image

Just thinking about this dish sparks my appetite. The ham and cheese rolled inside are a tasty surprise. Leftovers reheat well and make a perfect lunch with a green salad. -Jean Sherwood, Kenneth City, Florida

Provided by Taste of Home

Categories Dinner

Time 4h25m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

6 boneless skinless chicken breast halves (8 ounces each)
6 slices fully cooked ham
6 slices Swiss cheese
1/4 cup all-purpose flour
1/4 cup grated Parmesan cheese
1/2 teaspoon rubbed sage
1/4 teaspoon paprika
1/4 teaspoon pepper
1/4 cup canola oil
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup chicken broth
Chopped fresh parsley, optional

Steps:

Flatten each chicken breast half to 1/4-in. thickness; top with ham and cheese. Roll up and tuck in ends; secure with toothpicks. , In a shallow bowl, combine the flour, cheese, sage, paprika and pepper; coat chicken on all sides. In a large skillet, brown chicken in oil over medium-high heat. , Transfer to a 5-qt. slow cooker. Combine soup and broth; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender. Remove toothpicks. Garnish with parsley if desired. Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally, until a thermometer inserted in chicken reads 165°.

Nutrition Facts : Calories 525 calories, Fat 26g fat (10g saturated fat), Cholesterol 167mg cholesterol, Sodium 914mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 60g protein.

TOASTED ALMOND

Toasted Almond image

One of my favorites! Actually I think last night I may have had one too many. They taste so good, you forget what it is. And you get all the calcium you need for the day. What a drink! This is supposed to be made with half and half, but its too heavy for me, so I use low-fat milk. Ingredient amounts can be adjusted to personal preference.

Provided by Kim127

Categories Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 3

Ingredients

2 ounces Kahlua
2 ounces Amaretto
4 ounces milk

Steps:

Pour over ice, mix well,& enjoy!

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