Baked Almond Chicken

By EdieK

Almonds and fresh orange add a nice twist to chicken any day of the week or for casual entertaining. Serve with a side of rice and a crisp green salad.

Ingredients

• 1 tbsp butter 15 mL
• 1/2 cup sliced almonds 125 mL
• 4 small boneless skinless chicken breasts (about 1 lb/500 g) 4
• 3 tbsp cornstarch 45 mL
• 2 tbsp granulated sugar 30 mL
• 1/4 tsp each, salt and pepper 1 mL
• 1-1/2 cups Milk 375 mL
• 1 tbsp Dijon or honey mustard 15 mL
• 1 tsp grated orange zest 5 mL
• 2 tbsp fresh orange juice 30 mL

Details

Servings 4

Preparation

Step 1

Preheat oven to 425°F (220°C). Place butter in 13 x 9-inch (3 L) glass baking dish. Heat in oven for about 2 min or until butter is melted.

Stir almonds into baking dish to coat with butter; spread into single layer. Bake for about 5 min, watching closely, or until golden. Transfer to bowl; set aside. Place chicken smooth side down in baking dish. Bake, uncovered, for 10 min or until evenly white on outside.

Meanwhile, in saucepan whisk together cornstarch, sugar, salt and pepper. Gradually whisk in Milk until smooth; whisk in mustard, orange zest and half of reserved almonds. Cook over medium-high heat, stirring, for 3 to 5 min or until steaming and starting to thicken. Remove from heat; stir in orange juice.

Turn chicken smooth side up in dish; pour sauce over top. Bake, uncovered, for about 8 min longer or until chicken is no longer pink inside. Sprinkle with remaining almonds.