Almond Bacon Chicken Recipes

Steps:

• Cook bacon in skillet until partially done. Remove bacon to a plate to cool.
• Use a dry paper towel to soak up some of the bacon drippings; use paper towel to grease a baking dish with the drippings.
• While bacon is cooling, combine soup and broth in sauce pan. Heat and let simmer while you're completing the next two steps.
• Wrap a bacon strip around each chicken breast.
• Place chicken breasts in baking dish and sprinkle with pepper.
• Pour soup/broth mixture over chicken.
• Bake at 350 degrees for 20 minutes or until juices run clear.
• Remove from oven and sprinkle with almonds.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken pieces in a lightly greased 9x13 inch baking dish. Season with garlic powder to taste and bake in the preheated oven for 1/2 hour.
• In a small bowl mix together the soup and milk. Pour mixture over chicken and bake for another 1/2 hour. Meanwhile, toast almonds and add to chicken during the last few minutes of baking.

Steps:

• Mix the soy sauce, salt, cornstarch, and sherry in a large bowl. Stir in chicken; cover and refrigerate.
• Heat 1 1/2 cups of the peanut oil in a large, deep skillet. Fry almonds in the oil until golden, about 1 minute. Drain fried almonds on a paper towel.
• Drain all but 3 tablespoons of oil from the skillet. Stir in the mushrooms, bamboo shoots, celery, onion, and water chestnuts. Cook and stir vegetables for 1 minute. Remove from skillet.
• Heat 1/4 cup oil in the skillet. Cook and stir the marinated chicken in hot oil until no longer pink in the center, and the juices run clear, 3 to 5 minutes. Stir in cooked vegetables, chicken stock, and reserved soy sauce mixture; simmer until thickened, 1 to 2 minutes. Stir in fried almonds before serving.