Evening Edge
What’s For Dinner?
DEL.ICIO.US
Almond Chicken with Orange Sauce
Rate this recipe: (average rating = 3.00 with 2 votes)
Rate It!
Rate this recipe by clicking ONE star
(First star is lowest, fourth star is highest)
(First star is lowest, fourth star is highest)
Cuisine: American
IN THE KITCHEN WITH . . . ILENE GRANT, Atlanta
Almond Chicken with Orange Sauce
Nominated by daughter-in-law Tracey Samet Grant
"Everything she makes is wonderful, and she can make everything: appetizers, salads, casseroles, breads, soups and, especially, desserts. Any dish that comes out of her kitchen is superb."
When Ilene and Adrian Grant were first married in the early 1970s, they started sharing Friday Shabbat (Sabbath) dinners with three other couples. "Once a month, we started taking turns eating in each others' homes, and we always shared the recipes, " Ilene Grant recalled.
Hands on time: 15 minutes Total time: 1 hour Serves: 6
Ingredients:
2 eggs
Salt and pepper to taste
Garlic powder to taste
1 cup seasoned bread crumbs
1 cup sliced almonds
6 boneless, skinless chicken breast halves
1 cup granulated sugar
1 1/2 tablespoons corn starch
1/4 teaspoon salt
1 tablespoon flour
1/4 cup lemon juice
1 1/4 cup orange juice
1/2 cup water
1 tablespoon parve (nondairy) margarine
1 teaspoon orange zest
1 teaspoon lemon zest
Instructions:
Preheat oven to 350 degrees. In a small dish, beat the eggs with salt, pepper and garlic powder to taste. In a separate dish, stir together the bread crumbs and almonds. Dip each chicken breast in the egg mixture and then roll it in the almond mixture to coat. (Optional: In a saute pan over medium-high heat, cook the breaded chicken breasts in a few tablespoons of margarine until brown, 2 to 3 minutes per side.) Place the breasts in a lightly oiled shallow pan and bake uncovered until done, 40 to 50 minutes.
A few minutes before the chicken is done, in a small saucepan combine the sugar, corn starch, salt and flour. Stir in the lemon juice to moisten the dry ingredients and eliminate any lumps. Slowly stir in the orange juice and the water. Cook mixture over medium heat, stirring constantly, until the sauce simmers and thickens. Remove from heat and add the margarine, orange zest and lemon zest.
When chicken is done, arrange the breasts on a platter and pour the orange sauce over them.
A few minutes before the chicken is done, in a small saucepan combine the sugar, corn starch, salt and flour. Stir in the lemon juice to moisten the dry ingredients and eliminate any lumps. Slowly stir in the orange juice and the water. Cook mixture over medium heat, stirring constantly, until the sauce simmers and thickens. Remove from heat and add the margarine, orange zest and lemon zest.
When chicken is done, arrange the breasts on a platter and pour the orange sauce over them.
Notes:
Simple, healthy and delicious --- what's not to like about this elegant entree? Ilene Grant sautees the chicken breasts in margarine before baking, but for simplicity's sake, the breaded breasts can go directly into a lightly oiled baking dish to cook in the oven
Nutrition:
Per serving: 546 calories (percent of calories from fat, 29), 36 grams protein, 61 grams carbohydrates, 3 grams fiber, 18 grams fat (3 grams saturated), 129 milligrams cholesterol, 737 milligrams sodium.
More recipes like this:
More recipes of the same cuisine:American
Recipes in the same category:In the kitchen with
