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Lemon Almond Chicken Recipe
|Skinless boneless chicken breast halves||16 Ounce (4 In Number, 4 Ounce Each)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Ground ginger||1⁄2 Teaspoon|
|Vegetable cooking spray||1|
|Vegetable oil||1 Tablespoon|
|Water||1⁄2 Cup (8 tbs)|
|Grated lemon rind||1 Teaspoon|
|Lemon juice||3 Tablespoon|
|Bartlett pear||1 , cored and finely chopped (Red Skinned)|
|Slivered almonds||2 Tablespoon, roasted|
|Minced fresh parsley||2 Tablespoon|
Serving size: Complete recipe
Calories 1107 Calories from Fat 330
% Daily Value*
Total Fat 38 g58.5%
Saturated Fat 4.9 g24.7%
Trans Fat 0.1 g
Cholesterol 263.1 mg
Sodium 328.7 mg13.7%
Total Carbohydrates 76 g25.3%
Dietary Fiber 12.6 g50.4%
Sugars 22.9 g
Protein 117 g233.1%
Vitamin A 52.8% Vitamin C 121.1%
Calcium 18.8% Iron 44.8%
*Based on a 2000 Calorie diet
Combine flour, ginger, and pepper stir well.
Dredge chicken in flour mixture.
Coat a large nonstick skillet with cooking spray; add oil, and place over medium-high heat until hot.
Add chicken, and cook 10 minutes on each side or until browned.
Remove from skillet.
Drain and pat dry with paper towels.
Transfer chicken to a serving platter, and keep warm.
Wipe pan drippings from skillet with a paper towel.
Add 1/2 cup water, lemon rind, and juice to skillet stir well.
Dissolve cornstarch in 2 teaspoons water; add to skillet, stirring well.
Stir in pear; cook over medium high heat, stirring constantly, until slightly thickened.
Remove from heat, and spoon over chicken.
Sprinkle with almonds and parsley.