Crunchy Almond Raspberry Chicken Recipes

Steps:

• Crumble: Preheat oven to 350 degrees. Brush an 8-inch baking dish with melted unsalted butter. Pulse 1/2 cup rolled oats in a food processor until finely ground. Transfer to a bowl; stir in 1 more cup oats, 1/2 cup sliced raw almonds, 1/4 cup light-brown sugar, 1/2 teaspoon kosher salt, and 6 tablespoons melted butter.
• Filling: In another bowl, gently combine all ingredients and a pinch of salt.
• Transfer filling to prepared dish. Sprinkle top with oat mixture; bake until bubbling around edges and top is golden brown, 45 to 50 minutes. Let cool 30 minutes; serve with plain yogurt.

Steps:

• In a medium saucepan, bring raspberries, water, and honey to boiling; cook over medium heat for about 3 to 4 minutes or until raspberries begin to break up.
• In a small bowl, stir together cornstarch and cold water until smooth, then stir into raspberry mixture.
• Cook and stir the mixture until it's thickened and bubbly, about 5 minutes.
• Remove from heat and season to taste with some salt and black pepper.
• Cover the sauce, and keep it warm.
• Place each breast half between 2 pieces of plastic wrap.
• Lightly pound each chicken piece to about 1/8 inch thick.
• In a bowl, beat egg and milk together.
• Place coarsely ground almonds in a shallow dish.
• Dip each piece of chicken into the egg mixture.
• Coat both sides with almonds, pressing the nuts gently into chicken.
• In a large skillet, heat the olive oil.
• Cook the chicken, 2 pieces at a time, over medium heat for 10 to 12 minutes or until almond coating is golden brown and chicken no longer is pink.
• Turn chicken once halfway through cooking time.
• Place chicken on a baking sheet; top each piece with a slice of Brie.
• Bake in a 350 degree F oven for 2 to 3 minutes or until the cheese is softened.
• Remove from oven.
• Place one piece of chicken, cheese side up, on each plate.
• Top each serving with warm Raspberry Sauce and sprinkle with proange peel, if using.

Steps:

• In a small pot, loosen the almond butter over low heat, then add the stock, hoisin, soy sauce, ginger, garlic, Sriracha and lime juice, season with black pepper, bring to a bubble and simmer to let sauce thicken and flavors combine.
• Heat the oil over high heat in a large skillet. Add the leeks or onions, celery, carrots, chiles and snap peas and stir-fry to tender-crisp, 3 to 4 minutes. Add the water chestnuts and toss to combine. Add the sauce and chicken and toss to combine. Season with salt to taste. Cool and store for a make-ahead meal. Reheat quickly over medium-high heat when you are ready to serve.
• To serve, cook the rice to package directions. Toast the almonds in a small pan until golden and fragrant.
• Serve the chicken with the rice; sprinkle with the almonds.
• Place the chicken in a large stockpot. Add the celery, carrot, onion, garlic, lemon, bay leaf, peppercorns and the herb bundle; season with salt. Cover the chicken with water and bring to a boil; reduce the heat to a low, rolling simmer. Simmer 60 to 75 minutes, then cool the chicken in its stock. Strain the stock. Remove the chicken in large pieces from the skin and bones. Cut half of the meat into bite-size chunks. Thinly slice or pull the remaining meat.

Steps:

• Place chicken in shallow pan.
• Drizzle with melted butter.
• Bake at 350 for 45 minutes.
• Drain any excess fats from pan.
• Combine remaining ingredients and spoon over chicken, bake another 15- 20 minutes.

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.