Arlington Almond Chicken
From the Nancy Greenleese collection
| Serves | 4 |
Introduction
This recipe comes from What Can I Bring? Sharing Good Tastes and Times in Northern Virginia, a spiral-bound cookbook by the Junior League of Northern Virginia. Read more about Nancy Greenleese’s efforts to cook American food in Italy in “Dinner, American-style.”
Ingredients
| ½ | cup grated Parmesan cheese | |
| ½ | tsp. garlic powder, or 3 to 4 small fresh garlic cloves, chopped | |
| ½ | tsp. poultry seasoning blend (or make your own: ¾ teaspoon sage, ¼ teaspoon thyme, ¼ teaspoon pepper, and a dash of marjoram) | |
| ½ | tsp. paprika | |
| ½ | tsp. dried dill weed | |
| ¼ | tsp. pepper | |
| 4 to 6 | chicken breasts, skinned and boned | |
| 1 | cup sliced almonds |
Steps
- Combine first 6 ingredients in a zip-top plastic bag. Place 1 chicken breast in the bag; seal and shake to coat. Place chicken breast on a greased or nonstick baking sheet or pan. Press almonds on top of chicken. Repeat procedure with remaining chicken breasts.
- Bake at 350 degrees for 20 minutes. Serve hot.
This content is from the Nancy Greenleese collection.