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:
Preheat the oven to 325°F.
Melt the coconut oil and place in a bowl.
In another bowl, place the ground almonds.
Dip the chicken in the coconut oil, then place it in the ground almond making sure to coat the pieces well. Set aside.
In a large bowl, mix the soups, add the rice, and mix well.
Place the soup mixture in a casserole dish.
Top with the coated chicken.
Cover the casserole with foil, and place it in the oven to cook for 1 hour.
When done, top the chicken with the grated parmesan and the sautéed almonds (if using).
Season to taste.
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