Tangy Chicken Almondine Recipes

TANGY ALMOND CHICKEN KABOBS

Steps:

• In a medium, nonreactive bowl, blend Dijon mustard, honey, vegetable oil, and lemon juice. Place chicken in the mixture, stirring to coat. Cover, and, turning occasionally, allow to marinate in the refrigerator at least 1 hour.
• Preheat an outdoor grill for high heat, and lightly oil grate. Soak wooden skewers in water for about 20 minutes.
• Thread chicken onto skewers and discard marinade. Arrange on the prepared grill, and cook 7 to 10 minutes, until no longer pink and juices run clear.
• Remove skewers from heat, and quickly roll in the almonds to lightly coat chicken.

CHICKEN AMANDINE

Steps:

• In a large saucepan, saute onion in butter until tender. Add rice with contents of seasoning packet and broth. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until liquid is absorbed. Uncover; set aside to cool. , In a large bowl, combine the chicken, green beans, soup, 1/2 cup of almonds, pimientos, pepper and garlic powder. Stir in rice. , Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with bacon and remaining almonds. Cover and bake at 350° for 30-35 minutes or until heated through.

TANGY GLAZED CHICKEN

Steps:

• Sprinkle chicken with salt if desired. In a large skillet, melt butter over medium heat; brown chicken on all sides. Remove and keep warm. , In the pan drippings, saute onion and celery until tender. Add the remaining ingredients; cook and stir until jelly is melted. Return chicken to pan. Cook, uncovered, for 30-35 minutes or until a thermometer reads 170°. Remove skin if desired. Top chicken with onion mixture.

TANGY CHICKEN BREASTS

Steps:

• Place chicken in a single layer in a bowl or pan. Mix together Worcestershire sauce, oil, lemon juice, and garlic; pour over chicken. Cover. Refrigerate for at least 6 hours.
• Take chicken out of marinade, and place on broiler pan or grill. Broil until done, approximately 7 minutes on each side.

SWEET 'N' TANGY CHICKEN

Steps:

• In a 3-qt. slow cooker, combine onion and garlic; top with chicken. In a small bowl, combine the ketchup, brown sugar, chili powder, lemon juice, basil, salt, pepper and pepper sauce; pour over chicken. Cover and cook on low until juices run clear, 4-5 hours. Remove chicken to a serving platter; keep warm. , Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with chicken.

TANGY CHICKEN II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• In a saucepan over low heat, mix the butter, lemon juice, cider vinegar, garlic salt, onion salt, and pepper. Cook and stir until butter is melted.
• Arrange chicken pieces in the prepared baking dish. Pour the butter mixture over the chicken.
• Bake 20 minutes in the preheated oven. Turn chicken pieces, and continue baking 30 minutes, or until chicken juices run clear.

CHICKEN ALMONDINE

Steps:

• In a large skillet, saute celery, green pepper and onion in butter until tender; remove from the heat. Add chicken, rice, broth, peas, pimientos, salt and pepper; mix well. Spoon into a greased 13-in. x 9-in. baking dish. , Combine soup and mayonnaise; spread over chicken mixture. For topping, combine stuffing and almonds; sprinkle over casserole. Drizzle with butter. , Cover and bake at 350° for 30 minutes. Uncover and bake 15 minutes longer or until bubbly.

TANGY CHICKEN ALMONDINE

Steps:

• Place chicken breasts between two sheets of plastic wrap and pound until thin.
• Mix flour, salt and pepper and dredge chicken breasts in the mixture.
• Over medium high heat, melt 2 T butter in skillet and cook chicken breasts til brown and fork tender.
• Remove chicken to serving platter.
• In same skillet, over medium heat, add 1 T butter and cook almonds until lightly browned.
• Stir in lemon juice and parsley.
• Spoon sauce over chicken.

CHICKEN ALMONDINE

Steps:

• Saute almonds in butter in a large skillet over medium heat until lightly browned.
• Remove with a slotted spoon, reserving butter in skillet.
• Set almonds aside.
• Combine flour, rosemary salt and pepper.
• Dredge chicken in flour mixture.
• Brown chicken in reserved butter over medium-high heat 4 minutes on each side.
• Stir in wine or apple juice, cover, reduce heat and simmer 15 minutes or until chicken is done.
• Remove chicken to a serving platter, reserving juices in skillet.
• Set chicken aside and keep warm.
• Bring juices to a boil; stir in reserved almonds.
• Spoon almond mixture over chicken.

TANGY TROPICAL CHICKEN

Steps:

• Place chicken in a 3-qt. slow cooker. Top with mangoes, onion, red pepper and garlic. In a small bowl, combine the pineapple juice, orange juice, soy sauce, chili sauce and pepper; pour over chicken. Cover and cook on low until chicken is tender, 4-5 hours., Remove chicken mixture to a serving platter; keep warm. Transfer cooking juices to a small saucepan. Bring juices to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with chicken mixture, rice and green onions.

EASY CHICKEN ALMONDINE

Steps:

• Boil chicken on stove top until no longer pink.
• Dice or shred chicken and layer on bottom of 9 x 13-inch pan.
• In seperate bowl, mix cream of chicken soup with sour cream. Blend well.
• Spread soup sour cream mixture on top of chicken.
• Add shredded cheese, then layer with crushed Ritz crackers.
• Pour melted butter over crackers. Sprinkle almonds on top.
• Bake at 350 degrees for approximately 25 minutes, until bubbly.

TANGY THAI CHICKEN

Steps:

• Combine curry paste and oil in a bowl. Stir until paste is softened.
• Mix in 3/4 of the coconut milk and taste the mixture. If it tastes bland, add more curry paste and salt, until it is pleasantly pungent. If too spicy, add a little more coconut milk.
• Place chicken into a plastic zip lock bag, pour in marinade and seal. Toss to coat evenly. Allow to sit at room temperature for 20 minutes. For a more intense flavor, marinate for several hours in refrigerator.
• Drain and discard the marinade. In a skillet or on a grill, on medium heat, grill the chicken 10 to 12 minutes, turning onto each side twice. Brush each side with a few tablespoons of chili sauce.
• The chicken is done when it is white throughout, but still juicy and the sauce is a bit caramelized in spots.
• Serve the chicken breasts whole or thickly sliced and mounded on a platter over rice. Sprinkle with chopped peanuts and chopped cilantro. You can also serve a little chili sauce on the side.

SWEET AND TANGY PULLED CHICKEN SANDWICHES

Steps:

• Place chicken in a slow cooker and pour cola-flavored beverage around it. Turn slow cooker to High and cook for 3 hours.
• Meanwhile, mix barbecue sauce, vinaigrette, brown sugar, honey, teriyaki marinade, and cardamom in a mixing bowl until well blended. Place in the refrigerator.
• After 3 hours, remove chicken from the slow cooker and shred. Set aside 1/2 cup of the cooking juices and discard the rest.
• Return chicken and 1/2 cup juice to the slow cooker; stir to combine. Remove barbecue sauce from the refrigerator and pour and blend it into the chicken. Cook for 1 more hour.
• Spread mayonnaise on hamburger buns and fill with pulled chicken and sauce.

ALMOND ORANGE CHICKEN

Steps:

• Melt 1 tablespoon butter in a skillet over medium heat. Stir in the almonds, and cook until light brown and toasted, about 4 minutes.
• Place the chicken breasts between two sheets of plastic wrap or waxed paper; flatten using a meat mallet or rolling pin. Season with salt and pepper to taste. Melt 3 tablespoons butter in a large skillet over medium meat; add the chicken breasts, and cook 1 minute on each side. Combine 1/2 cup almonds, cream, Dijon mustard, marmalade, and red pepper flakes with chicken, stirring to blend. Cook until sauce thickens, about 10 minutes. Serve chicken topped with sauce and remaining almonds.

ORANGE CHICKEN ALMONDINE

Steps:

• Marinate the chicken breasts with the Italian dressing overnight.
• Heat about 1 tablespoon of oil in a pan and toast the almonds until they are golden brown; set aside.
• Heat another 2 tablespoons of oil in pan and sautee the chicken breasts until done; remove the chicken and set aside.
• In a bowl, mix together the chicken broth, orange juice, brown sugar, soy sauce and cornstarch.
• In the same pan used for sauteeing the chicken, put in the orange sauce mixture and cook until its a thick glaze consistency. Stir in the almonds.
• Add the chicken back to the orange sauce mixture to coat.
• Enjoy!