Best Baked Almond Chicken Recipes

BAKED ALMOND CHICKEN

Steps:

• Place the flour in a large resealable plastic bag; add chicken, a few pieces at a time. Seal bag; shake to coat chicken. In a shallow dish, combine 7 tablespoons butter, salt, paprika and celery salt. Add chicken pieces and turn to coat. , Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with almonds. Pour cream around chicken. Cover and bake at 350° for 45 minutes. Drain, reserving 1/2 cup sauce. , Stir sour cream into sauce; pour over the chicken. Combine bread crumbs with the remaining butter; sprinkle over chicken. Bake, uncovered, 15 minutes more or until chicken juices run clear.

BAKED ALMOND CHICKEN BREASTS

Steps:

• Place flour in a shallow bowl. Combine 1/3 cup butter and seasonings in another bowl. Coat chicken with flour, then dip in butter mixture. Arrange in a greased shallow 3-qt. baking dish. Pour cream around chicken. , Bake, uncovered, at 350° for 45 minutes. Combine bread crumbs and remaining butter; sprinkle over chicken. Top with almonds. Bake, uncovered, for 5-8 minutes or until golden brown. Serve over pasta.

BAKED ALMOND CHICKEN

Steps:

• Spray bottom of pan heavily with non-stick cooking spray. For best results the pan should be big enough that the breasts don't touch.
• Cover bottom of dish with additional bread crumbs to coat thinly.
• Combine bread crumbs, almonds and salt and pepper in a flat dish (i.e. pie plate).
• Place flour and eggs (beaten) in two separate flat dishes.
• Dip each chicken breast in flour, then egg, then dip into almond mixture. (Be sure its coated heavily and evenly at each step).
• Place into prepared pan.
• Sprinkle with any remaining almond mixture.
• Spray over top of chicken heavily with cooking spray.
• Bake at 400 for 12 minutes, turning chicken over, and baking additional 10 minutes (until internal temp is 165).
• Serve with sweet & sour sauce.
• Note: if freezing, follow all steps except spraying top of dish with cooking spray. Wait until thawed, then spray and bake.

BAKED CHICKEN MASALA WITH ALMOND PILAF

Steps:

• Heat oven to 220C/200C fan/gas 7. Put the rice in a saucepan with 600ml water, 1 heaped tsp turmeric, 1 tsp curry powder and some salt. Bring to the boil, stir, cover, turn heat to low and cook for 30 mins, or until tender. Try not to take the lid off during cooking. Remove from heat and leave covered for 5 mins. Add the almonds, and fluff with a fork.
• Meanwhile, mix 2 tsp curry powder, the remaining turmeric, 2 tbsp yogurt and seasoning. Add chicken and toss to coat.
• Toss the tomatoes and onions in a roasting tray with the rest of the curry powder, then nestle in the chicken pieces. Bake for 15-20 mins until the chicken is cooked through and the veg are soft. Scatter over the coriander and serve with the rice and remaining yogurt.

BAKED CHICKEN MASALA WITH ALMOND PILAF

Steps:

• Heat oven to 220C/200C fan/gas 7. Put the rice in a saucepan with 600ml water and 1 heaped tsp turmeric, 1 tsp curry powder and some salt.
• Bring to the boil, stir, cover, turn heat to low and cook for 30 mins or until tender. Try not to take the lid off during cooking.
• Remove from heat and leave covered for 5 minutes Add the almonds, and fluff with a fork.
• Meanwhile, mix 2 tsp curry powder, the remaining turmeric, 2 tbsp yogurt and seasoning. Add chicken and toss to coat.
• Toss the tomatoes and onions in a roasting tray with the rest of the curry powder, then nestle in the chicken pieces.
• Bake for 15-20 mins until the chicken is cooked through and the veg are soft. Scatter coriander over the top and serve with the rice and remaining yogurt