Monday, August 9, 2010

Trish's Chicken with Almonds

If you're a longtime follower of my blog, you know that my friend, Trish, is not only fabulous but is also a fabulous cook. I love discussing recipes and comparing notes with her. She cooks a lot like I do (a little of this, a little of that). She often says to me something like "well, I used so and so's recipe, but I always make it THIS way instead.." I LOVE that. I think that's the beauty of cooking, don't you? You find a recipe, and then you tweak it to suit your own tastes. Fabulous!
 I was at Trish's house a while back, and she made this for dinner. I immediately asked her if she'd allow me to share it with everyone, and of course she agreed. There are hardly any amounts listed, because it all depends on how you like it and how much you'd like to make. It's the same method whether you're cooking 4 or 6 or 8 chicken breasts. The spices are all added to taste. The honey and almonds are added to taste. It's like my Mom used to always say. "Do you like a lot? Add a lot." As you can see from the photo, Trish likes a lot of almonds! So tasty!
Thanx Trish!!

4 chicken breasts (or more)
1 lemon
Kosher salt
Freshly cracked black pepper
6 tbs butter (or more)
6 tbs honey (or more)
sliced almonds

Heat oven to 350F.
Rub lemon on both sides of chicken. Place in a baking dish. In a small bowl, stir together about 3 tbs melted butter and 3 tbs honey until well combined. Brush on both sides of chicken in casserole dish. Sprinkle the spices on top to taste. Bake it for 20-25 minutes. Just before it's done, place about 3 tbs butter to a sauce pan along with the almonds and lightly saute. When they brown a little, add a little honey to taste. When the chicken is done, take it out of pan and place on a serving tray. Pour almond honey mixture on top. Serve with rice pilaf or couscous.

Tip from Trish:
You can use either bone-in or boneless chicken breasts. The bone-in chicken is probably tastier, but I always use the boneless breasts.
As far as I'm concerned, it's the cinnamon that makes the dish, but be careful not to add too much because it might overpower everything else.

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