Best 3 Olive Stuffed Chicken With Almonds Recipes
**Olive Stuffed Chicken with Almonds: A Mediterranean Delight**
Explore the vibrant flavors of the Mediterranean with our delectable Olive Stuffed Chicken with Almonds recipe. This dish combines tender chicken breasts, savory olives, crunchy almonds, and a medley of aromatic herbs to create a symphony of taste. The succulent chicken is generously stuffed with a flavorful mixture of chopped olives, toasted almonds, fresh parsley, and a hint of garlic. Pan-seared to perfection, the chicken develops a golden-brown crust that locks in the juices and enhances the overall richness of the dish. Served with a vibrant lemon-herb sauce, this recipe promises a delightful culinary experience that will transport your taste buds to the sun-kissed shores of the Mediterranean.
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OLIVE-STUFFED CHICKEN WITH ALMONDS
Steps:
- Pat chicken breasts dry, then cut a 2-inch-long horizontal slit in thickest part of each. Stuff each chicken breast with 1 1/2 teaspoons olives, then season with salt and pepper.
- Heat 1 tablespoon butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then toast almonds, stirring often, until a few shades darker, 5 to 8 minutes. Transfer with a slotted spoon to a cutting board to cool (do not clean skillet).
- Increase heat to moderately high, then add chicken breasts, skin sides down, to butter remaining in skillet and sprinkle with remaining olives. Sauté chicken breasts until skins are golden brown, 8 to 10 minutes. Turn chicken breasts over and cook, covered, over moderate heat until just cooked through, 5 to 7 minutes more, then transfer with tongs to plates.
- While chicken is cooking, chop almonds.
- Add remaining tablespoon butter and 3 tablespoons water to skillet and heat, stirring, until butter is melted. Stir in almonds, parsley, and pepper to taste. Spoon sauce over chicken.
MARINATED ALMOND-STUFFED OLIVES
Marinated stuffed olives go over so well with company that I try to keep a batch of them in the fridge at all times. -Larissa Delk, Columbia, Tennessee
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 8 cups.
Number Of Ingredients 13
Steps:
- Insert an almond into each ripe olive; place in a large bowl. Add pimiento-stuffed olives with olive juice. In a small bowl, whisk vinegar, wine, oil, garlic, sugar and seasonings. Pour mixture over olives. Refrigerate, covered, 8 hours or overnight, stirring occasionally. Transfer to a serving bowl.
Nutrition Facts : Calories 78 calories, Fat 7g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 455mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein.
CHICKEN WITH ALMONDS AND GREEN OLIVES
Provided by Amanda Hesser
Categories dinner, project, main course
Time 1h20m
Yield Serves 4
Number Of Ingredients 15
Steps:
- Heat 2 tablespoons of oil in a large braising pan. Add the almonds, bread and garlic. Cook over medium heat so the garlic softens and the bread toasts but nothing burns. Scrape into a food processor and let cool for 5 minutes. Add the saffron and parsley and pulse to a coarse paste.
- Preheat oven to 300 degrees. Season the chicken with salt and dust with flour. Add 2 tablespoons oil to the braiser and place over medium-high heat. Add chicken and brown all sides, then remove to a plate. Wipe out the pan. Add remaining oil, the chili and onions and cook until softened. Discard the chili. Nestle chicken in the pan, pour in the wine and reduce by half.
- Add the almond mixture and the broth, bring to a simmer, cover the pan and braise in the oven until the chicken is almost tender, about 40 minutes. Stir in the olives and cook until the chicken is very tender, 10 minutes more. Serve from the pan.
Nutrition Facts : @context http, Calories 927, UnsaturatedFat 51 grams, Carbohydrate 14 grams, Fat 70 grams, Fiber 3 grams, Protein 55 grams, SaturatedFat 14 grams, Sodium 1079 milligrams, Sugar 4 grams, TransFat 0 grams
Tips:
- To ensure even cooking, use a meat thermometer to check the internal temperature of the chicken. The chicken is done when the internal temperature reaches 165°F (74°C).
- To prevent the chicken from drying out, baste it with the cooking juices every 15-20 minutes.
- If you don't have chicken stock, you can use water instead. However, the chicken stock will add more flavor to the dish.
- If you don't have almonds, you can use other nuts, such as walnuts or pecans.
- Serve the chicken with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.
Conclusion:
Olive Stuffed Chicken with Almonds is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is moist and flavorful, and the olives and almonds add a nice touch of texture and flavor. This dish is sure to please everyone at the table.
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