Best Chicken And Almonds Hyde Park Recipes

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ALMOND CHICKEN CASSEROLE



Almond Chicken Casserole image

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

2 cups cubed cooked chicken
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup sour cream
3/4 cup mayonnaise
2 celery ribs, chopped
3 hard-boiled large eggs, chopped
1 can (4 ounces) mushroom stems and pieces, drained
1 can (8 ounces) water chestnuts, drained and chopped
1 tablespoon finely chopped onion
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese
1/2 cup crushed cornflakes
2 tablespoons butter, melted
1/4 cup sliced almonds

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.

KING FONG CAFE ALMOND CHICKEN DING - FOR 6



King Fong Cafe Almond Chicken Ding - for 6 image

This is a recipe from a old cookbook - When I lived in Omaha my coworkers and I would order food from King Fong's about once a week. Enjoy --- I have made this substituting other vegetables then the ones they have in their recipe.

Provided by Candle Lover

Categories     Chicken

Time 45m

Yield 6 , 6 serving(s)

Number Of Ingredients 12

9 ounces boneless skinless chicken breasts (or small pkg)
5 tablespoons oil
2 tablespoons soy sauce
2 tablespoons salt
1/4 cup cornstarch
14 ounces chicken broth
8 ounces water chestnuts, chopped
30 fresh snow peas
2 stalks celery, sliced
5 ounces bamboo shoots
2 cups bean sprouts
1/2 cup toasted almond (whole or slivered)

Steps:

  • slice chicken into long thin slivers - i did chunks.
  • Heat oil in wok or skillet.
  • Add chicken, soy sauce and salt.
  • Cook stir often, until chicken is no longer pink.
  • In small dish combine cornstarch and 1/3 cup water, making a paste. **** key to sauce.
  • add all ingredients to chicken (except nuts).
  • cook and stir until sauce is slightly thickened and transulecent.
  • Dish almond chicken ding on a platter.
  • Sprinkle with almonds.
  • Serve with steamed rice.
  • Description:.
  • "Omaha restaurant".

Nutrition Facts : Calories 313.2, Fat 18.6, SaturatedFat 2.5, Cholesterol 24.7, Sodium 2931.1, Carbohydrate 21.7, Fiber 4.4, Sugar 5.8, Protein 17.2

THE BEST CHICKEN PARMESAN



The Best Chicken Parmesan image

Chicken Parmesan should have, well, Parmesan. So we not only topped ours with it, we added it to the crust for even more flavor and texture. For the coating, we prefer to start with plain breadcrumbs and enhance them with our favorite flavors. And our very simple, classic Italian-American tomato sauce has a bright and tomato-y flavor that cuts through the richness of the chicken and pasta.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 15

2 large boneless skinless chicken breasts (about 8 ounces each)
Kosher salt and freshly ground black pepper
3/4 cup all-purpose flour
1 cup plain breadcrumbs
1/2 cup grated Parmesan, plus more for serving
1/2 cup milk
1 large egg
1/2 cup plus 1/3 cup olive oil
3 cloves garlic, finely grated
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
Two 28-ounce cans diced tomatoes
3 sprigs basil, plus torn leaves for serving
8 ounces whole milk mozzarella, shredded
12 ounces spaghetti

Steps:

  • Set a wire rack inside a rimmed baking sheet. Line another rimmed baking sheet with foil. Cut two 12-inch sheets of plastic wrap.
  • Cut the chicken breasts in half lengthwise, making 4 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put one chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4-inch thick. Transfer to the wire rack. Repeat with the remaining chicken, one piece at a time. Liberally sprinkle with salt and pepper.
  • Put the flour in a pie plate and dredge the chicken 1 piece at a time, turning to coat and packing the flour into the crevices. Shake to remove any excess and return to the rack. Repeat with the remaining chicken.
  • Whisk the breadcrumbs, 1/4 cup of the Parmesan, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a medium bowl until combined. Whisk the milk and egg in a medium bowl until combined. Dip the dredged chicken into the milk mixture, allowing any excess to drip off. Then pack the seasoned breadcrumbs firmly onto the chicken. Very gently
  • shake off any excess and return to the rack. Refrigerate uncovered at least 30 minutes and up to 12 hours.
  • Meanwhile, make the sauce. Heat 1/3 cup of the oil in a large pot over medium-high heat. Add the garlic, oregano and red pepper flakes and cook until very fragrant but not brown, about 1 minute. Add the tomatoes, basil and 1 teaspoon salt. Bring to a boil and then reduce to a simmer and cook, uncovered, until the tomatoes are very tender and the liquid has reduced by half, about 30 minutes. Smash the tomatoes with a potato masher until almost smooth; it's ok if it's a little chunky. Season with salt.
  • Heat the remaining 1/2 cup oil in a large skillet over medium-high heat. Add 2 cutlets and cook until the coating is golden brown, about 1 minute per side; the chicken will not be cooked through. Transfer to the foil-lined baking sheet in a single layer 3 inches apart. Repeat with the remaining cutlets.
  • Arrange an oven rack directly under the broiler and preheat to high. Arrange the chicken in a single layer on the prepared baking sheet, spaced 3 inches apart. Top each cutlet with 2/3 cup of the sauce and spread evenly to coat. Sprinkle each cutlet with 1 tablespoon of the Parmesan and 1/2 cup mozzarella. Broil until the cheese melts and starts to brown in spots, 2 to 3 minutes.
  • Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the spaghetti, stirring occasionally, until al dente. Drain and transfer to the remaining sauce. Gently stir until the sauce coats the pasta. Transfer the spaghetti to a serving dish and top with the chicken. Sprinkle with more Parmesan and serve with torn basil.

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