Classic Recipe for Chicken with Almonds

Inspired by The Settlement Cookbook

This was an easy recipe to make and full of flavor. To prepare the chicken, it is first coated in a crunchy crust of ground almonds, then added to rice and soup. Easy, simple, but tasty and satisfying, served with a tomato salad on the side, it is the perfect light dinner. Personally, I enjoyed making the soups from scratch however, if you are short for time, store-bought works just as well— just make sure to adjust the seasonings.

Ingredients:

• 1 cup sliced almond, finely ground

• 2 cups homemade cream of mushroom soup, homemade or store-bought

• 2 cups cream of chicken soup, homemade or store-bought

• 2 tablespoons coconut oil

• 1 cup brown rice, rinsed

• 1/4 cup parmesan cheese, grated

• 1/4 cup sliced almonds, sautéed (optional)

• 2 lbs. chicken breast, boneless and skinless

• Salt and pepper

Yields: serving 4

Prep Time: 20 minuites

Cook Time: 1 hour

Method:

1. Preheat the oven to 325°F.

2. Melt the coconut oil and place in a bowl.

3. In another bowl, place the ground almonds.

4. Dip the chicken in the coconut oil, then place it in the ground almond making sure to coat the pieces well. Set aside.

5. In a large bowl, mix the soups, add the rice, and mix well.

6. Place the soup mixture in a casserole dish.

7. Top with the coated chicken.

8. Cover the casserole with foil, and place it in the oven to cook for 1 hour.

9. When done, top the chicken with the grated parmesan and the sautéed almonds (if using).

10. Season to taste.

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