Smoky Almond Chicken Recipes

QUICK ALMOND CHICKEN STIR-FRY

Steps:

• In a large skillet over medium heat, cook almonds in oil for 3 minutes. Add chicken; cook until meat is no longer pink, 5-7 minutes. , In a small bowl, combine cornstarch, broth, soy sauce, honey and ginger until smooth; add to chicken mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; add in peas. Cook and stir until heated through. Serve with pasta or rice.

BALSAMIC ALMOND CHICKEN

Steps:

• In a shallow bowl, combine almonds and flour. In another shallow bowl, whisk eggs. Flatten chicken to 1/4-in. thickness. Dip chicken in eggs; then coat with almond mixture. In a large skillet, cook chicken in oil over medium heat for 4-6 minutes on each side or until juices run clear., Meanwhile, in a small saucepan, combine the cornstarch, broth, vinegar and brown sugar until smooth. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Serve with chicken.

SMOKY ALMOND CHICKEN

Steps:

• Preheat oven to 400 degrees F.
• In food processor, pulse almonds, bread, and pepper until coarsely chopped; transfer to waxed paper.
• In pie plate, mix sour cream with 1 tablespoon barbecue sauce.
• Dip chicken into sour-cream mixture, then into almond mixture to coat, firmly pressed so mixture adheres; arrange on ungreased cookie sheet.
• Bake until chicken looses its pink color throughout, 12 to 15 minutes.
• Serve with remaining sauce.

CHICKEN SALAD TEA SANDWICHES WITH SMOKED ALMONDS

Steps:

• In a deep 12-inch skillet bring broth or water to a boil and add chicken breasts in one layer. Reduce heat and poach chicken at a bare simmer, turning once, 7 minutes. Remove skillet from heat and cool chicken in cooking liquid 20 minutes. Discard skin and shred chicken fine.
• In a bowl stir together chicken, 1/2 cup of mayonnaise, shallot, tarragon, and salt and pepper to taste.
• Make 12 sandwiches with chicken salad and bread, pressing together gently. With a 2-inch round cutter cut 2 rounds from each sandwich.
• Put almonds on a small plate and spread edges of rounds with remaining 1/2 cup mayonnaise to coat well. Roll edges in almonds. Sandwiches may be made 2 hours ahead, wrapped in plastic wrap, and chilled.

CHICKEN SALAD SPREAD WITH SMOKED ALMONDS

Steps:

• Bring broth or water to a boil in a large skillet and add chicken breasts.
• Reduce heat to a simmer and poach chicken, turning once, for about 7 minutes. Remove skillet from heat and leave chicken in broth as it cools for about 20 minutes.
• Discard the skin and finely shred the chicken into a bowl.
• Stir together chicken, 1/2 cup of mayonnaise, shallot, tarragon, and seasoning to taste.
• Make 12 sandwiches with chicken salad and bread, pressing together gently. With a 2-inch round cutter, cut 2 rounds from each sandwich.
• Spread edges of rounds with remaining 1/2 cup mayonnaise to coat well and then roll the edges in the chopped almonds.
• If you decide to use croissants you may prefer to add the chopped almonds directly to the chicken mixture.
• These sandwiches may be made 2 hours ahead, wrapped, and chilled.

SMOKY CHICKEN SPREAD

Steps:

• In a large bowl, mix the first 5 ingredients. Stir in chicken, celery and almonds. Refrigerate, covered, at least 2 hours., Serve with crackers.

CHICKEN SALAD WITH SMOKED ALMONDS

Steps:

• Stir first 4 ingredients together in a bowl.
• Add salt and pepper to taste.
• Toss in smoked almonds right before serving.
• This can be served as a sandwich or serve it on top of any kind of salad you wish.
• I prefer baby greens.

CHICKEN SALAD TEA SANDWICHES WITH SMOKED ALMONDS

Steps:

• In a deep 12-inch skillet, bring the broth or water to a boil and add the chicken breasts in one layer. Reduce the heat and poach the chicken at a bare simmer, turning once, 7 minutes. Remove the skillet from the heat and cool the chicken in the cooking liquid 20 minutes. Discard the skin and shred the chicken fine.
• In a large bowl, stir together the chicken, 1/2 cup of the mayonnaise, the shallot, tarragon, and salt and pepper to taste.
• Make 12 sandwiches with the chicken salad and bread, pressing together gently. With a 2-inch round cutter, cut 2 rounds from each sandwich.
• Put the almonds on a small plate and spread the edges of the rounds with the remaining 1/2 cup mayonnaise to coat well. Roll the edges in the almonds.
• Do ahead
• The SANDWICHES may be made 2 hours ahead, wrapped in plastic wrap, and chilled.