Chicken with Almonds Glazed with Citrus
Servings
Prep Time
Cook Time
Ready In
Recipe: #9642
May 20, 2013
Categories: Dinner, Lunch, Main Dish, Poultry, Chicken, Nuts/Seeds, Almond, North American, Pacific Northwest, Pacific Rim, Easy/Beginner Cooking, Kid Pleaser, Quick Meals, Brunch, Entertaining, Fall/Autumn, Father's Day, Ladies Luncheon, Mother's Day, Romantic Dinner, Summer, Sunday Dinner, Winter, Weeknight Meals, Oven Bake, Toaster Oven, Diabetic, Gluten-Free, Heart Healthy, Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, Low Sodium, No Eggs, Non-Dairy, Sugar Substitute, Make it from scratch, Boneless Pieces, Spring more
"Tender juicey chicken breasts flavoured with citrus and almonds. (revised from Splenda)"
Ingredients
Nutritional
- Serving Size: 1 (89.3 g)
- Calories 111.3
- Total Fat - 6.1 g
- Saturated Fat - 2.6 g
- Cholesterol - 33.9 mg
- Sodium - 347 mg
- Total Carbohydrate - 4.5 g
- Dietary Fiber - 0.5 g
- Sugars - 1.5 g
- Protein - 10.2 g
- Calcium - 14 mg
- Iron - 0.4 mg
- Vitamin C - 10.3 mg
- Thiamin - 0 mg
Step 1
Preheat oven to 425f degrees.
Step 2
Place chicken breasts on an ungreased baking sheet; brush with one tablespoon of the orange juice; bake in the oven for 15 to 20 minutes or until cooked though.
Step 3
Place remaining orange juice, lemon juice and chicken broth in a small saucepan. Blend together splenda granulated and cornstarch in a small bowl; stir constarch mixture into broth; heat over medium high heat and simmer 8 to 10 minutes or until the sauce starts to thicken slightly; remove from heat. Whisk butter into sauce; add chives and parsley; Pour sauce over chicken breasts. Sprinkle almonds over breasts and serve.
Tips & Variations
No special items needed.
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