Almond Cranberry Chicken Recipes

Steps:

• Preheat oven oven to 350°. Bake almonds in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant. Cool completely in pan on a wire rack (about 15 minutes).
• Stir together almonds, chicken, dried cranberries, and remaining ingredients.

Steps:

• Flatten chicken to 1/4-in. thickness. In a large bowl, combine the flour, salt and cayenne; add chicken, a few pieces at a time, and turn to coat. In a large skillet, brown chicken in butter over medium heat for 10-12 minutes or until juices run clear. Remove and keep warm. , In the same skillet, combine the cranberries, water, brown sugar, vinegar and orange zest. Bring to a boil; cook for 10 minutes or until thickened, stirring occasionally. Spoon over chicken; sprinkle with almonds.

Steps:

• Melt 1 tablespoon of the butter in a medium saucepan over medium heat. Add the almonds and cook, stirring constantly, until golden and nutty smelling, about 3 minutes. Transfer to a small bowl and reserve.
• Melt the remaining 2 tablespoons butter in the saucepan and add the onions. Cook, stirring occasionally, until softened, about 5 minutes. Add the rice and cranberries and cook, stirring, until well coated, about 1 minute. Add the chicken broth, 1 1/2 cups water, 1/2 teaspoon salt, and pepper to taste, and increase the heat to medium-high. Bring to a boil, then cover and reduce the heat to low. Cook until all the liquid has been absorbed, about 18 minutes. Take off the heat and let stand, covered, for 5 minutes. Stir in half of the reserved almonds and the parsley, and season with salt and pepper. Garnish with the remaining toasted almonds.

Steps:

• You can toast your own almonds either in a frying pan or in the oven. Be careful to watch them, though, because they will burn quickly.
• In a medium bowl, gently combine chicken breast, toasted almonds, dried cranberries, Miracle Whip Light, celery, onion, salt, and pepper until all is well coated.
• Place one-fourth of the mixture on each of four slices of bread. Top with a lettuce leaf and another slice of bread. Enjoy!

Steps:

• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• To make the flax eggs, mix together the flax meal and water in a small bowl. Let sit for at least 10 minutes to set.
• In a large bowl, whisk together the coconut oil, granulated sugar, brown sugar, flax eggs, and almond extract until well-combined.
• Sift in the flour, baking powder, and baking soda, and stir with a spatula until combined.
• Fold in the oats, cranberries, and sliced almonds until incorporated.
• Use an ice cream scoop to scoop the cookies onto the prepared baking sheet, spacing about 2 inches (5 cm) apart.
• Bake for 20-22 minutes, until lightly golden around the edges.
• Enjoy!

Steps:

• Heat coals or gas grill for direct heat. In small bowl, mix all dressing ingredients with wire whisk. Reserve 3/4 cup dressing for the salad.
• Spray chicken with cooking spray; sprinkle with salt. Cover and grill chicken over medium heat 15 to 20 minutes, turning once and brushing occasionally with remaining dressing, until juice is clear when center of thickest part is cut (170°). Discard any remaining dressing used for brushing. Cut chicken into 1/2-inch slices.
• Divide lettuces among 6 individual serving plates. Top with chicken. Drizzle reserved 3/4 cup dressing over salads. Sprinkle with cheese, cranberries and almonds.

Steps:

• Combine the flour and salt and place in a plastic bag. Shake chicken, a few pieces at a time, in flour mixture. Melt butter in a large skillet; brown chicken on all sides. , In a saucepan, combine remaining ingredients except food coloring; bring to a boil. Pour over chicken; cover and simmer for 1 hour or until a thermometer reads 180°. Remove chicken to a warm platter., Bring sauce to a boil and cook, stirring frequently, until thickened. Add a few drops red food coloring if desired. Serve with chicken.