Easy Layered Amandine Chicken Bake Recipes

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CHICKEN BREAST AMANDINE



Chicken Breast Amandine image

When you don't have time for a lot of prepping for supper. This is simple and elegant and very flavourful.

Provided by evelynathens

Categories     Chicken Breast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
2 boneless chicken breasts, about 1 lb (with skin)
1/4 cup sliced almonds
1/4 cup dry white wine
1/4 cup water
1 garlic clove, minced and mashed to a paste with
1 pinch salt
1 tablespoon butter
2 tablespoons minced fresh parsley
lemon juice

Steps:

  • Heat oil over moderately-high heat until hot but not smoking and brown chicken, patted dry and seasoned, for 2 minutes on each side.
  • Reduce heat to moderately-low, cook chicken for 6 minutes more on each side, or until it is cooked through, and transfer to 2 plates.
  • Cook almonds in oil over moderate heat, stirring, for 1 minute, or until golden, and transfer to paper towel to drain.
  • Add wine, water and garlic paste to skillet and boil until reduced by half.
  • Remove from heat and stir in butter, parsley, almonds, lemon juice and season to taste.
  • Spoon sauce over chicken.
  • Serve with buttered orzo and steamed broccoli.

Nutrition Facts : Calories 453.8, Fat 31.6, SaturatedFat 8.9, Cholesterol 108.1, Sodium 224.6, Carbohydrate 4, Fiber 1.6, Sugar 0.8, Protein 33

EASY LAYERED CHICKEN BAKE



Easy Layered Chicken Bake image

Easy, economical and comfort food! This is a hit in our house and I have even done a version of it in my crockpot on busy days. For a lower fat version, substitute half fat cream soup. You won't taste the difference. To make it faster, keep chicken breasts whole and increase baking time to 45 mins. I got this from a Kraft recipe magazine.

Provided by cmerswolke

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 lbs boneless skinless chicken breasts, cubed
1 (120 g) package seasoned stuffing mix
1 cup water
1/2 teaspoon poultry seasoning
1 (10 ounce) can condensed cream of chicken soup
1/2 cup milk
2 cups frozen green beans
1/2 cup shredded mozzarella cheese
1/2 cup toasted sliced almonds (optional)

Steps:

  • Preheat oven to 400 degrees F.
  • Place chicken in 13X9 baking dish.
  • Sprinkle with poultry seasoning.
  • Combine stuffing mix with 1 cup water.
  • Mix soup with milk and spread over chicken.
  • Spread green beans over next.
  • Sprinkle with cheese (and almonds, if you like).
  • Top with stuffing.
  • Bake 30 mins or until chicken is cooked through.

Nutrition Facts : Calories 303.2, Fat 9.3, SaturatedFat 3.3, Cholesterol 86.8, Sodium 814, Carbohydrate 22.8, Fiber 2, Sugar 2.6, Protein 30.8

CHICKEN AMANDINE



Chicken Amandine image

With colorful green beans and pimientos, this attractive casserole is terrific for the holidays. This is true comfort food at its finest. -Kat Woolbright, Wichita Falls, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 12

1/4 cup chopped onion
1 tablespoon butter
1 package (6 ounces) long grain and wild rice
2-1/4 cups chicken broth
3 cups cubed cooked chicken
2 cups frozen french-style green beans, thawed
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
3/4 cup sliced almonds, divided
1 jar (4 ounces) diced pimientos, drained
1 teaspoon pepper
1/2 teaspoon garlic powder
1 bacon strip, cooked and crumbled

Steps:

  • In a large saucepan, saute onion in butter until tender. Add rice with contents of seasoning packet and broth. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until liquid is absorbed. Uncover; set aside to cool. , In a large bowl, combine the chicken, green beans, soup, 1/2 cup of almonds, pimientos, pepper and garlic powder. Stir in rice. , Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with bacon and remaining almonds. Cover and bake at 350° for 30-35 minutes or until heated through.

Nutrition Facts : Calories 297 calories, Fat 13g fat (3g saturated fat), Cholesterol 54mg cholesterol, Sodium 912mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 3g fiber), Protein 22g protein.

CHICKEN CASSEROLE AMANDINE



Chicken Casserole Amandine image

I found this in Kraft's What Cooking Magazine, and made it for our Thursday night potluck group. It was a big hit, and there are no leftovers (always a good sign).

Provided by Jaime in Winnipeg

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 lbs chicken breasts, cut into cubes
1 (120 g) package stovetop chicken flavor stuffing mix
1 cup water
1/2 teaspoon poultry seasoning
1 (10 ounce) can condensed cream of chicken soup
1/2 cup milk
2 cups frozen green beans
1/2 cup grated mozzarella cheese
1/4 cup toasted sliced almonds

Steps:

  • Preheat oven to 400.
  • Place chicken in a 9 by 13 baking dish and sprinkle with seasoning.
  • Combine stuffing mix with water and set aside.
  • Mix soup with milk.
  • Spread soup mixture and green beans on top of chicken.
  • Sprinkle with cheese and almonds.
  • Top with stuffing mixture.
  • Bake at 400 for 30 minutes or chicken is cooked through.

Nutrition Facts : Calories 401.8, Fat 20, SaturatedFat 5.9, Cholesterol 87.4, Sodium 760.8, Carbohydrate 23.2, Fiber 2.5, Sugar 3.2, Protein 32

CHICKEN BREAST AMANDINE



Chicken Breast Amandine image

Categories     Chicken     Quick & Easy     Dinner     Almond     White Wine     Gourmet

Yield Serves 2

Number Of Ingredients 9

1 tablespoon vegetable oil
1 large whole boneless chicken breast with the skin (about 1 pound), halved
1/4 cup slice almonds
1/4 cup dry white wine
1/4 cup water
1 garlic clove, minced and mashed to a paste with a pinch of salt
1 tablespoon unsalted butter
2 tablespoons minced fresh parsley leaves
fresh lemon juice to taste

Steps:

  • In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it brown the chicken, patted dry and seasoned with salt and pepper, for 2 minutes on each side. Reduce the heat to moderately low, cook the chicken for 6 minutes more on each side, or until it is cooked through, and transfer it to 2 heated plates.
  • Cook the almonds in the oil remaining in the skillet over moderate heat, stirring, for 1 minute, or until they are golden, and transfer them with a slotted spoon to paper towels to drain. Add to the skillet the wine, the water, and the garlic paste and boil the mixture until it is reduced by half. Remove the skillet from the heat, stir in the butter, the parsley, the almonds, the lemon juice, and salt and pepper to taste, and spoon the almond sauce over the chicken.

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