What is your favorite magazine? Mine happens to be Food Network Magazine and I was recently gifted a 3-year subscription by my employer and I’ve read each issue cover to cover. The recipes are easy to follow and most include pictures. I kmow most of you like to see what the finished product should look like. This past month, there was an almond chicken recipe published that I had to try. If you have a copy of the March issue, turn to page 104 and you’ll se a great picture of the delicious almond chicken. The recipe also includes a side dish of roasted kale. Couldn’t wait to try this.
I had eaten almond butter but never cooked with it so this was a first for me. One error (if you want to call it that) was that I bought crunchy almond butter rather then creamy. Did it harm the recipe? No. In fact it gave the almond chicken some extra crunch I wasn’t originally anticipating. That was a nice surprise.
Secondly, hubby had never eaten kale. He grew up in a “meat and potatoes” household and they did not seem very adventurous in their cooking. I was raised the same way since that was what my dad always wanted, but have almost always gave new foods a try. Now I’m a lot more adventurous in my cooking and am willing to try almost everything.
How did it turn out? Read on……
Almond Chicken with Kale and Apples
|Prep time||15 minutes|
|Cook time||35 minutes|
|Total time||50 minutes|
|Allergy||Milk, Tree Nuts|
|Meal type||Main Dish|
|From magazine||Food Network Magazine|
- 1 Large bunch of kale (rinsed, stems removed and cut into 2)
- 2 fuji apples (cut into thin slices)
- 3 tablespoons olive oil (plus more for frying)
- salt and pepper to taste
- 1/2 cup almond butter
- 1/3 cup 1% milk
- 1 tablespoon honey
- 4 skinlesss, boneless chicken breasts
- all purpose flour (for dredging)
- 2 cups panko
- 1 Large clove garlic (chopped)
Food Network hit it out of the park with this one. Their recipes in their magazine are amazing and this one was no exception. This was wonderful. The almond butter gave the chicken a sweet flavor without being overpowering. I think the honey had a lot to do with that. Plus, the crunchy almonds gave it some great texture. This chicken was easy to make and I learned that using tongs to dredge and dip keeps the mess to a minimum. The only change I made to this was to add garlic to the frying oil for extra flavor.
Hubby is now a new fan of kale. Although he was a bit skeptical, he found it to be light and delicious. He even asked me to make a double batch the next time so he can have extra. I guess that’s an A+ in my book. Now it didn’t look like the picture in the magazine (it most often does not), it was tasty!
Do you subscribe? What is your favorite recipe from Food Network?
For more delicious chicken recipes, hop on over to my Chicken & Turkey Pinterest Board and take a look around.