Spicy Almond Chicken

Spicy Almond Chicken

7 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
MICHELLECA
Recipe by  MICHELLECA

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  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).

Share It

Reviews (7)

Rate This Recipe
KJPMCGEE
10

KJPMCGEE

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. My picky 6-year-old didn't, no surprise there. I did change it a little bit. I used 4 boneless, skinless chicken breasts and halved the sauce ingredients. I had to use black currant jelly as I couldn't find any red (which may have been why it turned out looking brown and icky?), and I substituted spicy brown mustard for the yellow mustard because I don't like yellow mustard. I put the breasts in an oval casserole dish just big enough for them and poured the sauce over them and cooked according to the directions. I made some brown rice on the side and served the sauce over the rice too, yummy! I also made this for my family on Christmas Eve and it was a big hit. It does look a lot better using yellow mustartd and red currant jelly too!

SouthernCorn
7

SouthernCorn

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 save the recipe, so next time I might try to thicken it up a bit. Also, I wouldn't call this recipe "spicy," but more tangy from the mustard and currant jelly. But, really better than I thought it would be!

pixykat222
5

pixykat222

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 together. I rather liked how it turned out! Salty, sweet, and savory all at the same time. The flavors definitely blend well together.

More Reviews

Similar Recipes

Spicy Rapid Roast Chicken
(554)

Spicy Rapid Roast Chicken

Almond Chicken Casserole II
(124)

Almond Chicken Casserole II

Spicy BBQ Chicken
(44)

Spicy BBQ Chicken

Almond Sauce Chicken Breasts
(25)

Almond Sauce Chicken Breasts

Amazing Almond Chicken Casserole
(27)

Amazing Almond Chicken Casserole

Sweet and Spicy Baked Chicken
(22)

Sweet and Spicy Baked Chicken

Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Spicy Rapid Roast Chicken

>

next recipe:

Almond Chicken Casserole II