Best Chicken Almond Baguette Recipes
CHICKEN-ALMOND BAGUETTE
What an attractive layered sandwich loaf! It has great stop-at-the-store-and-go ingredients that make it easy for you.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 20m
Yield 8
Number Of Ingredients 10
Steps:
- Mix chicken, mayonnaise, celery, almonds and onion salt. Cut baguette lengthwise in half.
- Arrange lettuce on bottom half of baguette; top with tomato slices. Spread chicken mixture over tomatoes; top with avocado dip. Sprinkle with green onions. Top with remaining baguette half. Cut diagonally into 8 slices.
Nutrition Facts : Calories 375, Carbohydrate 19 g, Cholesterol 50 mg, Fat 3, Fiber 3 g, Protein 17 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 520 mg
EASY ALMOND CHICKEN
Baked chicken with a creamy soup sauce, topped with crazy, nutty toasted almonds! Serve with rice if desired.
Provided by JMOOSE
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken pieces in a lightly greased 9x13 inch baking dish. Season with garlic powder to taste and bake in the preheated oven for 1/2 hour.
- In a small bowl mix together the soup and milk. Pour mixture over chicken and bake for another 1/2 hour. Meanwhile, toast almonds and add to chicken during the last few minutes of baking.
Nutrition Facts : Calories 349.8 calories, Carbohydrate 10.1 g, Cholesterol 76.6 mg, Fat 19.2 g, Fiber 3.3 g, Protein 35.3 g, SaturatedFat 2.9 g, Sodium 345.3 mg, Sugar 3.3 g
ALMOND CHICKEN CASSEROLE
This mouthwatering casserole makes an excellent potluck dish. It's creamy and just bursting with flavor. A golden topping made of cornflakes and almonds offers crunch appeal! -Michelle Krzmarzick, Redondo Beach, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the first 12 ingredients. Transfer to a greased 13x9-in. baking dish; sprinkle with cheese. , Toss cornflakes with butter; sprinkle over cheese. Top with almonds. Bake, uncovered, at 350° for 25-30 minutes or until heated through.
Nutrition Facts : Calories 472 calories, Fat 37g fat (13g saturated fat), Cholesterol 164mg cholesterol, Sodium 834mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein.
ALMOND CHICKEN
Love one dish meals! This has lots of veggies and chicken. If you have everything lined up and ready to go in the wok, this comes together quickly. If you don't have a wok, you can use a really hot Dutch oven. I don't usually serve it over rice to save carbs, but I'm sure you can.
Provided by breezermom
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Combine the first five ingredients in a large bowl; add the chicken and stir well. Let stand 10 minutes. Sprinkle the cornstarch over the chicken mixture, stirring well. Set aside. (Use this time to chop vegetables).
- Pour 1 tbsp oil around the top of a preheated wok, coating the sides; heat at medium-high (325 degrees) for 1 minute.
- Add the celery and mushrooms and stir fry for 1 to 2 minutes. Add the snow peas, and stir fry 1 to 2 minutes. Add the bamboo shoots and water chestnuts, and stir-fry for 1 to 2 minutes. Remove the vegetables from the wok; set aside, and keep warm.
- Pour the remaining 1 tbsp oil around the top of the wok, coating the sides; heat at medium high for 1 minute. Add the reserved chicken mixture; stir fry for 3 to 4 minutes. Add the vegetable mixture, almonds, and green onions, and stir fry 1 to 2 minutes or until thoroughly heated.
Nutrition Facts : Calories 177.8, Fat 9.3, SaturatedFat 1, Sodium 301.6, Carbohydrate 20.7, Fiber 4.7, Sugar 5.8, Protein 5.5
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
ALMOND SAUCE CHICKEN BREASTS
This tasty dish is very rich in flavour.
Provided by Rebecca Swift
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Pound chicken breasts to flatten; Season with salt and pepper to taste. In a small bowl, beat together egg and water to make egg wash. Place almond crumbs in a shallow dish or bowl; dip chicken in egg wash, then dredge in almonds.
- Melt butter with olive oil in a medium skillet over medium high heat. Brown coated chicken quickly, then transfer to a 9x13 inch baking dish.
- Preheat oven to 350 degrees F (175 degrees C).
- In same skillet, brown the mushrooms and onions with the garlic. Mix together and spread mixture over the chicken.
- In same skillet, combine the cream and almond paste and mix together; heat through, then stir in nutmeg. Pour sauce over chicken, mushrooms and onions.
- Bake in preheated oven for 40 minutes, or until chicken is cooked through and no longer pink inside.
Nutrition Facts : Calories 1095.3 calories, Carbohydrate 33.1 g, Cholesterol 227 mg, Fat 88.8 g, Fiber 12.5 g, Protein 52.1 g, SaturatedFat 26.3 g, Sodium 206 mg, Sugar 7.5 g
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