Almond Chicken Recipe

We be serving our Almond Chicken Recipe on our Rice Pilaf

Using a chafing dish, we’ll bake rice, enough to fill half of the pan, following our recipe.

Then, after the chicken is finished, we’ll put it right on top of the cooked rice, and serve. In the chafer, the rice will add moisture and wonderful taste to the chicken.

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Portions/Servings This recipe will feed 24 people.
Read about Party Food Quantities to plan for more or less.

Ingredients for Almond Chicken Recipe

24 boneless, skinless, split chicken breasts
Oil for frying
Garlic Powder
8 cups of seasoned breadcrumbs
12 ounces slivered almond

Marinade:

1/2 cups of olive oil
1 tablespoon lemon juice
2 ounces almond extract
2 cups of Amaretto, or another almond liqueur
1 tablespoon salt
1/2 tablespoon pepper
4 ounces chopped almond

Sauce:

1 cup chicken stock, canned is fine
5 onions, chopped
1 cup almond liqueur
1/4 cup flour
1/2 stick butter
12 ounces slivered almond

Directions for Almond Chicken Recipe

2 days before the party, combine all the marinade ingredients. Refrigerate.

1 day before the party, either cut the chicken breasts into 1” pieces (better for a stand up buffet party because it’s easy for your party guests to eat,) or, leave them as is (better when your guests can ‘knife and fork it.‘

Place the chicken in a large mixing bowl, pour in the marinade, and mix it all around the chicken very well. Make sure the chicken is covered in the marinade, or use another kind of dish, or plastic bag(s.) Return to the refrigerator overnight.

The day of your party, follow our rice pilaf recipe, cutting the ingredients in half. Prep as directed, and place in the food pan of your chafing dish, and bake at 400° for 1+ hour, covered tightly in foil.

When the rice is nearly done baking, begin the chicken. Set up your largest frying pan on the stove with some olive oil heating. Sprinkle garlic power on the chicken, then put the bread crumbs in a mixing bowl and toss in about as many pieces of chicken pieces that will fit into your frying pan. In the hot pan, brown the chicken, flipping them over. This should take just a few minutes.

Put the browned chicken onto a cooking sheet covered with foil and put it into the preheated oven for 5 minutes. Check a couple of pieces with your thermometer - you’re looking for 165° . When you get to that temp, cover the chicken with foil and set near the stove to keep warm.

Meanwhile, start another batch in your frying pan. Keep frying, baking, and covering cooked chicken.

The rice should be done by now. Remove it from the oven, open the foil, give it a stir, and put the cooked chicken pieces on top of the rice. Cover with foil.

Using the same frying pan, heat up the stick of butter and saute the chopped onion until clear. Add the garlic at the end, then the flour, stirring constantly until your have a oniony paste. Add the chicken stock and Amaretto and stir until slightly thickened. If it gets too thick, add a little stock. Pour it over the chicken in the chafing dish. Sprinkle the sliced almond on top.

Add stock to thin the sauce if needed as the party progresses. And remember to check the water level under the food in the chafer. If you need to add more, always add boiling water

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