Monday, May 24, 2010

Once upon a time there was... Creamy Baked Chicken with Almonds

This recipe used to be called Baked Almond Chicken.  (We adapted it from Taste of Home.)  Whenever we scanned our recipe binder for what to make, we would glance over it, thinking it was chicken dipped in crushed almonds and baked.  In fact, it is something completely different! So, we have renamed it so that we can remember how yummy and unique it actually is!

1/4 c flour
2 x 2 Tbsp butter, melted
1 tsp celery salt
1 tsp paprika
1/2 tsp salt
1/2 tsp curry powder
1/2 tsp oregano
1/4 tsp pepper
2 chicken breast halves
3/4 c heavy whipping cream
1/4 c breadcrumbs
1/4 c almond slivers/slices, toasted


1. Preheat oven to 350.

2. Place flour in a bowl.  Put 2 Tbsp of butter, and celery salt, paprika, salt, pepper, curry, and oregano in another bowl.

3.  Dip chicken in flour, then in butter/spices.
Then, place in a baking dish.

4. Pour cream around chicken.  Bake, uncovered, for 45 minutes.
Cornelius' tip: Be careful of leaving cows unattended with cream.  They like to drink it.

5. Combine breadcrumbs and 2 Tbsp butter,

 sprinkle over chicken.  Top with almonds.

6. Bake another 5-8 minutes (until golden and bubbly).

7. Serve over pasta.
This was a really delicious and unique chicken dish. It was very creamy, which again, was unexpected given its original name.

Pig, out.


  1. This is now one of my very favorite chicken recipes. Sooooooo yummy!!!!!

  2. Yay! Ours too - glad you liked it!


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