• Ingredients: 30
  • Serves: 4
  • Prep: 45 mins
  • Bake: 45 mins

Chicken in almond sauce with sliced almonds, skinless boneless chicken breast halves, salt, cinnamon stick, dried oregano , crumbled, turkish bay leaves or 1 california, vegetable oil, bacon slices, chopped, chopped onion, chopped garlic, low-sodium chicken broth or water, black pepper, chopped fresh flat-leaf parsley. To make this chicken in almond sauce for 4 persons you will need 45 mins for preaparation and 45 mins for baking.


  • 3/4 cup sliced almonds
  • 6 skinless boneless chicken breast halves
  • 1 tsp. salt
  • 1 cinnamon stick
  • 1 tsp. dried oregano , crumbled
  • 2 Turkish bay leaves or 1 California
  • 2 tbsps. vegetable oil
  • 3 bacon slices, chopped
  • 1 cup chopped onion
  • 1 tbsp. chopped garlic
  • 1 cup low-sodium chicken broth or water
  • 1/2 tsp. black pepper
  • 1 tbsp. chopped fresh flat-leaf parsley

For cake

For glaze

  • Special equipment: a 9-inch tube pan or 12-cup bundt pan

Tomatillo Salsa Verde

  • 1 1/4 cups fresh cilantro leaves
  • 1 tbsp. fresh lime juice


For Corn Tortillas*


  1. Step 1 Meanwhile, finely grind remaining 1/2 cup almonds in a food processor about 1 minute (don’t grind to a paste).

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  2. Step 2 Heat a dry 12-inch heavy skillet over moderate heat, then toast ground almonds, cinnamon stick, oregano, and bay leaves, stirring constantly, until almonds are pale golden, about 2 minutes.

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  3. Step 3 Heat oil in skillet over high heat until hot but not smoking, then sauté chicken, turning over once, until golden, about 5 minutes total.

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  4. Step 4 Add bacon to skillet and cook over moderate heat, stirring, until bacon begins to render fat and turn golden, about 1 minute.

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  5. Step 5 Add onion and garlic and cook, stirring occasionally, until golden, about 3 minutes. Stir in ground- almond mixture and chicken broth and boil, scraping up brown bits, 1 minute.

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  6. Step 6 Stir in pepper and remaining 1/2 teaspoon salt. Add chicken, turning to coat, then reduce heat to moderate and simmer, covered, until chicken is just cooked through, about 5 minutes.

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  7. Step 7 Stir in parsley and sliced almonds. Discard cinnamon stick and bay leaves. Serve chicken with sauce spooned on top.

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Nutrition information

Calories 548 Carbohydrates 9 g (3%)
Fat 32 g (49%) Protein 56 g (112%)
Saturated Fat 6 g (29%) Sodium 1,046 mg (44%)
Polyunsaturated Fat 5 g Fiber 3 g (13%)
Monounsaturated Fat 17 g Cholesterol 160 mg (53%)