RASPBERRY-ALMOND CRISP
Nuts and yogurt lend healthy protein to this salty-sweet, gluten-free dessert that pulls its inspiration from crunchy granola. Each serving contains a cup of raspberries, which equals a third of the daily requirement for vitamin C.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h5m
Number Of Ingredients 11
Steps:
- Crumble: Preheat oven to 350 degrees. Brush an 8-inch baking dish with melted unsalted butter. Pulse 1/2 cup rolled oats in a food processor until finely ground. Transfer to a bowl; stir in 1 more cup oats, 1/2 cup sliced raw almonds, 1/4 cup light-brown sugar, 1/2 teaspoon kosher salt, and 6 tablespoons melted butter.
- Filling: In another bowl, gently combine all ingredients and a pinch of salt.
- Transfer filling to prepared dish. Sprinkle top with oat mixture; bake until bubbling around edges and top is golden brown, 45 to 50 minutes. Let cool 30 minutes; serve with plain yogurt.
CRUNCHY ALMOND RASPBERRY CHICKEN
Chicken with a crunchy almond crust and a crimson raspberry sauce. From Midwest Living, and one of the best recipes I've ever attempted!
Provided by alijen
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a medium saucepan, bring raspberries, water, and honey to boiling; cook over medium heat for about 3 to 4 minutes or until raspberries begin to break up.
- In a small bowl, stir together cornstarch and cold water until smooth, then stir into raspberry mixture.
- Cook and stir the mixture until it's thickened and bubbly, about 5 minutes.
- Remove from heat and season to taste with some salt and black pepper.
- Cover the sauce, and keep it warm.
- Place each breast half between 2 pieces of plastic wrap.
- Lightly pound each chicken piece to about 1/8 inch thick.
- In a bowl, beat egg and milk together.
- Place coarsely ground almonds in a shallow dish.
- Dip each piece of chicken into the egg mixture.
- Coat both sides with almonds, pressing the nuts gently into chicken.
- In a large skillet, heat the olive oil.
- Cook the chicken, 2 pieces at a time, over medium heat for 10 to 12 minutes or until almond coating is golden brown and chicken no longer is pink.
- Turn chicken once halfway through cooking time.
- Place chicken on a baking sheet; top each piece with a slice of Brie.
- Bake in a 350 degree F oven for 2 to 3 minutes or until the cheese is softened.
- Remove from oven.
- Place one piece of chicken, cheese side up, on each plate.
- Top each serving with warm Raspberry Sauce and sprinkle with proange peel, if using.
Nutrition Facts : Calories 678.7, Fat 40.4, SaturatedFat 8.6, Cholesterol 150.7, Sodium 279.3, Carbohydrate 39.4, Fiber 8.1, Sugar 27.5, Protein 45
SPICY ALMOND CHICKEN AND RICE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 3h20m
Yield 4 servings
Number Of Ingredients 30
Steps:
- In a small pot, loosen the almond butter over low heat, then add the stock, hoisin, soy sauce, ginger, garlic, Sriracha and lime juice, season with black pepper, bring to a bubble and simmer to let sauce thicken and flavors combine.
- Heat the oil over high heat in a large skillet. Add the leeks or onions, celery, carrots, chiles and snap peas and stir-fry to tender-crisp, 3 to 4 minutes. Add the water chestnuts and toss to combine. Add the sauce and chicken and toss to combine. Season with salt to taste. Cool and store for a make-ahead meal. Reheat quickly over medium-high heat when you are ready to serve.
- To serve, cook the rice to package directions. Toast the almonds in a small pan until golden and fragrant.
- Serve the chicken with the rice; sprinkle with the almonds.
- Place the chicken in a large stockpot. Add the celery, carrot, onion, garlic, lemon, bay leaf, peppercorns and the herb bundle; season with salt. Cover the chicken with water and bring to a boil; reduce the heat to a low, rolling simmer. Simmer 60 to 75 minutes, then cool the chicken in its stock. Strain the stock. Remove the chicken in large pieces from the skin and bones. Cut half of the meat into bite-size chunks. Thinly slice or pull the remaining meat.
BAKED CHICKEN WITH SPECIAL RASPBERRY SAUCE
This is one of those easy oven recipes that is absolutely delicious. It was shared by a chef on another cooking website.
Provided by PanNan
Categories Chicken Thigh & Leg
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Place chicken in shallow pan.
- Drizzle with melted butter.
- Bake at 350 for 45 minutes.
- Drain any excess fats from pan.
- Combine remaining ingredients and spoon over chicken, bake another 15- 20 minutes.
Nutrition Facts : Calories 984.5, Fat 40.3, SaturatedFat 15.1, Cholesterol 350.6, Sodium 690, Carbohydrate 56.8, Fiber 0.9, Sugar 40.1, Protein 93
BAKED ALMOND CHICKEN BREASTS
Tender, golden almond chicken and creamy sauce make this entree one of my favorites. -Ken Churches, Kailua-Kona, Hawaii
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 13
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.
Nutrition Facts :
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