Baked Almond Chicken

For more great recipes visit »

Dairy Farmers of Canada


1 tbsp (15 ml) butter

1/2 cup (125 ml) slivered almonds

4 small boneless skinless chicken breasts, (about 1 lb/450 g)

3 tbsp (45 ml) cornstarch

2 tbsp (30 ml) sugar

Salt and pepper, to taste

1 1/2 cups (375 ml) Milk

1 tbsp (15 ml) Dijon mustard or

honey mustard

1 tsp (5 ml) grated orange zest

2 tbsp (30 ml) fresh orange juice

Baked Almond Chicken

Serves : 4

Cooking time: 25-30 minutes

Preparation time: 5-10 minutes

Nutritional Information

Calories: 331

Protein: 33 g

Carbohydrate: 20 g

Fat: 13 g

Fibre: 1.5 g

Sodium: 380 mg


Preheat oven to 425 °F (220 °C). Place butter in 13 x 9-inch (33 x 23 cm) glass baking dish. Heat in oven for about 2 min or until butter is melted.

Stir almonds into baking dish to coat with butter; spread into single layer. Bake for about 5 min, watching closely, or until golden. Transfer to bowl; set aside. Place chicken smooth side down in baking dish. Bake, uncovered, for 10 min or until evenly white on outside.

Meanwhile, in saucepan whisk together cornstarch, sugar, salt and pepper. Gradually whisk in milk until smooth; whisk in mustard, orange zest and half of reserved almonds. Cook over medium-high heat, stirring, for 3 to 5 min or until steaming and starting to thicken. Remove from heat; stir in orange juice.

Turn chicken smooth side up in dish; pour sauce over top. Bake, uncovered, for about 8 min longer or until chicken is no longer pink inside. Sprinkle with remaining almonds.

To encourage thoughtful and respectful conversations, first and last names will appear with each submission to CBC/Radio-Canada's online communities (except in children and youth-oriented communities). Pseudonyms will no longer be permitted.

By submitting a comment, you accept that CBC has the right to reproduce and publish that comment in whole or in part, in any manner CBC chooses. Please note that CBC does not endorse the opinions expressed in comments. Comments on this story are moderated according to our Submission Guidelines. Comments are welcome while open. We reserve the right to close comments at any time.

Submission Policy

Note: The CBC does not necessarily endorse any of the views posted. By submitting your comments, you acknowledge that CBC has the right to reproduce, broadcast and publicize those comments or any part thereof in any manner whatsoever. Please note that comments are moderated and published according to our submission guidelines.