Best 30 Minute Garlic Almond Chicken Under A Brick Recipes

30 Minute Garlic-Parsley Chicken-Under-a-Brick image

Provided by Rachael Ray : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 7

4 large cloves garlic, cracked away from skin
1 cup flat-leaf parsley, a few generous handfuls
1/2 cup Marcona almonds (Spanish peeled, toasted nuts available in bulk section of many markets) or, toasted slivered almonds
1 lemon, grate 1 tablespoon zest then cut into wedges
4 bone-in, skin-on chicken breasts or thighs
2 tablespoons grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick)
Extra-virgin olive oil, for liberal drizzling

Steps:

Preheat a heavy bottomed skillet over medium-high to high heat and preheat oven to 400 degrees F.
Combine the garlic, parsley, almonds and lemon zest in food processor and pulse to grind into a dry paste. Loosen skin on chicken and layer 1/4 of the mixture under the skin on each piece of chicken. Wash your hands, grease the breasts with a liberal drizzle of extra-virgin olive oil and season with grill seasoning. Place skin side of the breasts down in the skillet and top with another, smaller skillet. Weight the pan with a brick. Cook to crisp skin, 6 to 8 minutes. Transfer the pan to hot oven and roast for 15 minutes.

30-Minute Garlic-Almond Chicken Under a Brick image

Provided by ratherbeswimmin

Categories Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

4 large garlic cloves, cracked away from their skins
1 cup fresh flat leaf parsley
1/2 cup marcona almonds, toasted (or toasted slivered almonds)
1 tablespoon grated lemon zest
1 lemon, cut into wedges
4 bone-in skin-on chicken breasts (or thighs)
extra virgin olive oil
2 tablespoons McCormick's Montreal Brand steak seasoning

Steps:

Preheat a heavy skillet over medium heat; preheat oven to 400°.
In a food processor, combine the garlic, parsley, almonds, and lemon zest; pulse to chop them into a dry paste.
Loosen the skin on the chicken and spread one fourth of the mixture under the skin of each piece.
Grease the chicken breasts with a liberal drizzle of olive oil and season them with grill seasoning.
Place the breasts in the skillet skin side down; top them with another smaller skillet.
Weight the pan with a brick; cook them to crisp the skin, 6-8 minutes.
Transfer the pan to the oven and roast them for another 15-20-25 minutes or until done.

Nutrition Facts : Calories 369.2, Fat 22.8, SaturatedFat 4.6, Cholesterol 92.8, Sodium 159.7, Carbohydrate 8.6, Fiber 4, Sugar 1.1, Protein 35.1

30 Minute Almond Chicken image

Provided by NcMysteryShopper

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

8 boneless skinless chicken thighs
1/4 cup Italian dressing (Kraft Zesty Italian)
1 cup chicken broth
2 cups green beans, Trimmed &, Halved (I lightly steamed them before adding to recipe)
1 cup MINUTE White Rice, Uncooked
1/4 cup sliced almonds

Steps:

Toss Chicken with Dressing in plastic bag or container with lid.
Add Chicken with Dressing to large nonstick skillet on medium-high heat and cook 4 minutes on each side (or until browned).
Stir in Broth and bring to a boil.
Cover and Simmer for 10 Minutes.
Add Beans and cook 5 Minutes or until Chicken is cooked through.
Remove Chicken from skillet (I removed the green beans also).
Add Rice and Almonds and Remove from heat, cover and let stand for 5 minutes.
Seat Chicken on Green Beans over the Almond-Rice.