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Baked Almond Chicken Breasts

 Baked Almond Chicken Breasts
Tender, golden chicken, a creamy sauce and crisp almond slices make this entree one of my favorites.—Ken Churches, San Andreas, California
6 ServingsPrep: 15 min. Bake: 50 min.

Ingredients

  • 1/2 cup all-purpose flour
  • 1/3 cup plus 1 tablespoon butter, melted, divided
  • 1 teaspoon celery salt
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 6 boneless skinless chicken breast halves
  • 1-1/2 cups heavy whipping cream
  • 1/3 cup dry bread crumbs
  • 3/4 cup sliced almonds, toasted
  • Hot cooked pasta

Directions

  • 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.
  • Yield: 6 servings.

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Baked Almond Chicken Breasts (continued)

Nutritional Facts: 1 serving (1 each) equals 566 calories, 43 g fat (22 g saturated fat), 177 mg cholesterol, 695 mg sodium, 17 g carbohydrate, 2 g fiber, 29 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.