Orange Almond Chicken Breast Recipes

Steps:

• In a medium saucepan, melt butter & saute almonds until brown, then add cut up chicken.
• In a bowl combine cornstarch, broth, orange juice concentrate, molasses & soy sauce, & blend well.
• Salt & pepper to taste, then add to chicken mixture & stir until thickened.
• Serve hot.

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!

Steps:

• Put the chicken between pieces of cling film and flatten slightly by bashing with a pan. Unwrap and sprinkle on both sides with pepper. Heat the oil in a pan over a medium heat, then fry the chicken for 5 minutes, turning halfway through.
• Pour 2 tbsp vinegar over the chicken, add the orange juice and stock and sprinkle with the rosemary and salt. Bring to the boil, lower the heat and bubble gently for 5 minutes until tender, spooning with the sauce frequently and turning chicken halfway through.
• Stir in the sugar, butter and rest of the vinegar, then sizzle for a few minutes until reduced and glossy.
• Put the chicken in a serving dish, spoon the sauce over and garnish with orange and rosemary. Serve with rice and a crisp green salad.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk orange juice, vegetable oil, orange zest, paprika, mustard, and salt in a bowl. Arrange chicken breast halves in a baking dish; pour orange juice mixture over chicken.
• Bake chicken breasts until no longer pink in the center and juices run clear, 30 to 45 minutes, basting with orange glaze every 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

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.

Steps:

• Place the almonds in a large non-stick pan and, shaking the pan often, toast over a medium heat for 5 minutes or until fragrant. Set aside.
• Warm the oil in the same pan over a medium-high heat, add the chicken and, turning occasionally, cook for 5 minutes or until it is cooked through. Set aside, and keep warm by covering loosely with foil.
• Add the shallots to the pan and cook for 5 minutes or until they have softened.
• Add the mushrooms to the pan and cook for 5 minutes or until they have softened.
• Stir in the marmalade, soy sauce and freshly ground black pepper, and return the chicken to the pan.
• Reduce the heat to low, cover and simmer for 10 minutes or until the juices run clear.
• Serve over a bed of steamed rice, topped with the almonds and orange slices.

Steps:

• Slice chicken breast into cubes.
• In a bowl, combine marinade ingredients. Add chicken and stir to coat.
• Let marinate at least 1 hour.
• In a pan, heat oil on medium-high heat. Remove chicken from marinade with a slotted spoon, and cook all sides until golden brown, about 5 minutes.
• Add sauce ingredients to pan and bring to a boil, mixing continuously, until mixture thickens, about 5 minutes.
• Serve over rice if desired.
• Enjoy!

Steps:

• Preheat oven to 450 degrees. Season chicken with salt and pepper. In a large ovenproof skillet, heat oil over medium-high. Add chicken, skin side down, and cook until golden and crisp, 7 minutes. Transfer chicken to a plate and pour off fat from skillet. Return chicken, skin side up, to skillet and transfer to oven. Bake until cooked through, 10 minutes. Transfer chicken to a plate.
• Heat skillet over medium and add vinegar and orange wedges. Cook, stirring and scraping up browned bits with a wooden spoon, until orange begins to soften, about 2 minutes. Remove from heat and stir in butter. To serve, return chicken to skillet and toss with orange and sauce.

Steps:

• Preheat broiler. Mix honey, salt and pepper; brush evenly on chicken. Place on rack of broiler pan.
• Broil chicken 4 to 6 inches from heat 5 to 7 min. on each side or until cooked through (170ºF). Brush chicken with marmalade; sprinkle with almonds. Broil an additional 1 to 2 min. or until almonds are lightly toasted.
• Serve with couscous and broccoli.

Steps:

• 1. Place chicken between plastic wrap and flatten to 1/4 inch thickness, using meat mallet or rolling pin. Sprinkle with salt and pepper.
• 2. Melt 1 1/2 T butter in skillet over med-high heat. Add half of chicken and cook 2 min per side or until golden. Remove chicken and repeat with remaining chicken and butter. NOTE: I normally cook for 2, so I reduce the butter when I cook less than 6 breast. But, I don't reduce the amount of the sauce. Can't get enough of this sauce!
• 3. Reduce heat to medium; add whipping cream and next 3 ingredients to skillet; stirring well. Add chicken; sprinkle with almonds and cook 8 minutes or until sauce thickens.

Steps:

• Preheat oven to 350°. Place chicken in a 13x9-in. baking dish coated with cooking spray. Combine butter, garlic, basil, salt and pepper; drizzle over chicken. Arrange onion and orange slices on top. Bake, uncovered, 50 minutes., In a small saucepan, combine brown sugar, cornstarch, orange juice and soy sauce until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , Drain chicken; brush with orange juice mixture. Bake 15-20 minutes or until a thermometer reads 170°.