Another habit I’m forging this month is the idea of cooking meals on the weekends to provide our freezer with lunches to take to work, or to have a supper ready to zap in the microwave when time for supper is limited. I won’t be depending on the convenience store at work for my lunches anymore (hence saving money), I will be eating healthier with good home cooking, and my liking to try new recipes has just hit its jackpot. 🙂
Hopefully I will post at least one new recipe a week. Ideally, I will also add my comments about the recipe at the bottom.
6 boneless, skinless chicken breasts
1 t. celery salt
1 t. paprika
1 t. salt
1/2 t. curry powder
1/2 t. pepper
6 T. melted butter
1-1/2 c. half and half
3/4 c. sliced almonds
— Coat chicken pieces with flour. Blend seasonings with butter and coat chicken in seasoned butter. Arrange in single layer in lightly-greased 9 x 13″ baking pan. Sprinkle with almonds and pour half and half over chicken. Cover and bake at 350 degrees for 45 minutes. Uncover and spoon about 1/2 c. sauce from pan, and blend into sour cream or yogurt. Pour evenly over chicken. Bake uncovered for about 15 minutes or until done. Serves 6.
Comments from the cook: *I thought I had curry powder and black pepper in the kitchen, but alas I did not. In place of those two seasonings, I simply used 1/2 t. cayenne pepper. This gave the dish a slight kick, but I still liked the taste. *I found that putting in a whole small bag of sliced almonds from the store yielded only about 1/2 cup. *I used plain yogurt for this recipe. * I used an oblong casserole dish rather than a standard 13 x 9″ cake pan. This meant the chicken was in two layers in the dish, but the chicken breasts each cooked evenly.