Spicy Almond Chicken

Spicy Almond Chicken

7
MICHELLECA 1

"This has just the right amount of spices. It's tangy, beautiful and delicious."
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Ingredients

55 m servings 442 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 442 kcal
  • 22%
  • Fat:
  • 17.1 g
  • 26%
  • Carbs:
  • 41.1g
  • 13%
  • Protein:
  • 31.4 g
  • 63%
  • Cholesterol:
  • 101 mg
  • 34%
  • Sodium:
  • 297 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Melt butter in a large skillet over medium heat. Add chicken and saute for about 10 minutes, or until lightly browned on all sides. Remove chicken from skillet and place in a 9x13 inch baking dish. Set aside.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. To skillet add jelly, mustard, almonds, sugar, juice and cinnamon. Stir together and cook over medium heat, stirring constantly, until jelly dissolves. Pour mixture over chicken.
  4. Cover dish and bake in the preheated oven for 30 minutes. Remove cover and bake an additional 10 minutes, or until chicken is cooked through (no longer pink inside).

Reviews

7
  1. 8 Ratings

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Most helpful positive review

I was a little bit worried when I pulled this out of the oven because it didn't look that appetizing but my doubts were unfounded. It tasted great, my husband, 9-year-old and 2-year-old loved it...

Most helpful critical review

My family heckled me after I made this. Not awful, but I wouldn't recommend it.

I was a little bit worried when I pulled this out of the oven because it didn't look that appetizing but my doubts were unfounded. It tasted great, my husband, 9-year-old and 2-year-old loved it...

Not too bad. I used boneless, skinless chicken breast and followed the rest of the recipe, except I used sliced almonds. The sauce was a little too thin for me. But, my husband liked enough to s...

Now I hate it when people do this, but I must admit I changed the recipe a little. I didn't have any current jelly, so I blended the almonds, lemon juice, mustard, and some dried cranberries tog...

My family heckled me after I made this. Not awful, but I wouldn't recommend it.

This recipe is absolutely delicious! I even tried it with boneless, 1"-thick pork chops, and oh, boy! It was a toss-up over which was better. Tonight I'm hosting a dinner party, and I'm servi...

it was very, very good! The second time I made it, I did it in the crock pot for 4 hours on high! The last hour or so, take the cover off to let out alot of the liquid. I also only added half...

We liked the flavor of the sauce, but it was a bit thin. Also, the cooking time is a bit too long for boneless, skinless chicken breasts. Be sure to serve this over rice to get all the yummy s...