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Baked almond chicken

Almonds and fresh orange add a nice twist to chicken any day of the week or for casual entertaining.
Recipe provided by Dairy Farmers of Canada ©
Baked almond chicken with vegetables
4 servings / 30-40 min

Prep  5-10 min / Cook 25-30 min

 Ingredients

  • 2 tsp (10 mL) vegetable oil
  • 6 tbsp (90 mL) sliced almonds
  • 4 small boneless skinless chicken breasts, (about 1 lb/500 g)
  • 3 tbsp (45 mL) cornstarch
  • 2 tbsp (25 mL) sugar
  • 1/4 tsp (1 mL) pepper
  • 1 1/2 cups (375 mL) 1% milk
  • 1 tbsp (15 mL) Dijon or honey mustard
  • 1 tsp (5 mL) grated orange zest
  • 2 tbsp (25 mL) fresh orange juice
Directions
  1. Preheat oven to 425 °F (220 °C). Place oil in 13 x 9-inch (33 x 23 cm) glass baking dish. Stir almonds into baking dish to coat with oil; spread into single layer. Bake for about 5 minutes, watching closely, or until golden. Transfer to bowl; set aside. Place chicken smooth side down in baking dish. Bake, uncovered, for 10 minutes or until evenly white on outside.
  2. Meanwhile, in saucepan whisk together cornstarch, sugar and pepper. Gradually whisk in milk until smooth; whisk in mustard, orange zest and half of reserved almonds. Cook over medium-high heat, stirring, for 3 to 5 minutes or until steaming and starting to thicken. Remove from heat; stir in orange juice.
  3. Turn chicken smooth side up in dish; pour sauce over top. Bake, uncovered, for about 8 minutes longer or until chicken is no longer pink inside. Sprinkle with remaining almonds.
Nutritional info per serving (1 of 4)
  • Calories: 287
  • Protein: 29 g
  • Total fat: 10 g
    Saturated Fat: 2 g
    Cholesterol: 77 mg
  • Carbohydrates: 19 g
    Fibre: 1 g
    Total sugars: 12 g
    Added sugars: 1 g
  • Sodium: 214 mg
  • Potassium: 634 mg