Best Citrus Glazed Chicken With Almonds Recipes

CITRUS GLAZED CHICKEN

Steps:

• In a shallow bowl, combine the first four ingredients. Pound the chicken to 1/4-in. thickness; dip into citrus mixture. In a large skillet over medium heat, brown the chicken in oil for about 2 minutes per side. Remove chicken. In the same skillet, cook garlic, onions and ginger in butter for 1 minute. Add flour and salt; cook and stir for 1 minute. Gradually stir in milk; bring to a boil. Cook and stir for 2 minutes. Return chicken to pan; sprinkle with parsley. Simmer for 8-10 minutes or until chicken juices run clear, turning occasionally.

CITRUS GLAZED ROAST CHICKEN

Steps:

• Combine all the ingredients for the marinade in medium bowl and whisk to combine. Set aside.
• Place the chicken halves in a deep dish like a casserole dish.
• Pour the marinade over the top of the chicken and use a pastry brush to coat the chicken on all sides.
• Cover the dish with plastic wrap and refrigerate for at least 2 hours, turning the chicken over at least once.
• Preheat oven to 375F.
• Lightly spray a large baking sheet or roasting pan with non stick cooking spray OR line with parchment paper.
• Line the baking sheet with the orange and lemon slices.
• Transfer the two chicken halves to the baking sheet so they are resting on top of the orange and lemon slices.
• Pour the marinade over the top of the chicken.
• Bake for 45 to 55 minutes or until a meat thermometer inserted into the thigh registers 165F and juices run clear.
• Baste the chicken every 15 minutes.
• Let chicken rest 10 minutes before carving.

CITRUS CHICKEN

Steps:

• Combine all the ingredients in a large resealable plastic bag and refrigerate for 6 to 8 hours.
• Preheat the oven to 350 degrees F.
• Remove the chicken from the marinade, reserving 1/4 cup for Glaze and put the chicken in a 13-by-9-inch pan and bake for 45 minutes. Baste with the Glaze, turn the pieces over and bake for an additional 15 to 25 minutes, basting every 7 minutes. Remove from the oven and arrange the chicken on a serving platter.
• In a small saucepan, over medium-high heat, add the olive oil. When the oil is hot add the shallots and ginger and saute for 3 minutes. Add the remaining ingredients and reduce heat to a low simmer. Cook for 15 minutes. Baste the chicken with the glaze after 45 minutes.

SAUTEED CHICKEN BREASTS WITH ALMONDS

Steps:

• Mix the flour with salt and pepper and dust the chicken breasts with it.
• Heat half the butter in a heavy pan.
• Brown the chicken breasts very slowly on both sides.
• Add the lemon juice, and season with the salt and pepper.
• Cover the pan and sauté gently, over low heat, until the chicken is tender, 10 to 15 minutes.
• Remove the chicken from pan.
• Add 2 tablespoons of butter to pan, put first the almonds and brown over low heat.
• Add onion and garlic, cook for one minute.
• Stir in the wine with the rest of butter.
• Return the chicken to pan and reheat.
• Put breasts in serving dish and spoon almonds and sauce over chicken.
• Sprinkle with chopped parsley.

GRILLED CHICKEN CITRUS SALAD

Steps:

• In a mixing bowl, whisk together orange juice, lime juice, shallots, garlic, chili powder, cumin, and sugar. Pour 1/2 of this mixture into a large, resealable plastic bag, and add the chicken breasts. Seal, and refrigerate for at least 2 hours. Refrigerate the remaining dressing.
• Preheat an outdoor grill for medium-high heat. In a large salad bowl, toss romaine lettuce with oranges, celery, and green onions. Set aside.
• Lightly oil grate, and place chicken on grill. Discard the marinade from the chicken. Cook for 6 to 8 minutes each side, or until juices run clear when pierced with a fork. Remove chicken from grill, and slice into thin strips.
• Toss salad with reserved dressing, and top with sliced chicken.

CITRUS GLAZED CHICKEN WITH ALMONDS

Steps:

• Preheat oven to 425 degrees F. Place chicken breasts on an ungreased baking sheet. Brush with one tablespoon of orange juice concentrate (reserve remaining concentrate for sauce). Bake in oven 15-20 minutes or until cooked through.
• Place remaining orange juice concentrate, lemon juice and chicken broth in a small saucepan. Blend together SPLENDA® Granulated Sweetener and cornstarch in a small bowl. Stir cornstarch mixture into broth. Heat over medium-high heat and simmer 8-10 minutes or until the sauce starts to thicken slightly. Remove from heat. Whisk butter into sauce. Add chives and parsley. Pour sauce over chicken breasts. Sprinkle almonds over breasts and serve.