- Servings: 4
Ingredients:
| 1 cup | Toasted Sliced Almonds, divided |
| 2 Tbsp | Canola Oil |
| 4 | Skinless, boneless chicken breast halves, pounded thin |
| ½ tsp | Salt |
| ½ tsp | Black Pepper |
| 1 cup | Diced Yellow Onion |
| 1 | Minced Garlic Clove |
| 1 | 3" Cinnamon Stick |
| 1 | Bay Leaf |
| 1 tsp | Crushed Mexican Oregano |
| ½ tsp | Crushed Red Pepper Flakes |
| 1 cup | Chicken Stock |
| 4 slices | Crisp-cooked & Crumbled Bacon |
| ¼ cup | Chopped Cilantro |
Directions:
Finely grind 1/2 cup of the almonds. Set aside. Heat oil in large heavy skillet over medium heat. Season chicken with salt and pepper. Add chicken to hot oil and brown on both sides, 1-2 minutes per side. Remove to plate.
Add onion, garlic, cinnamon, bay leaf, oregano, and red pepper flakes to skillet. Saute 5-7 minutes until onions are translucent. Stir in chicken stock and finely ground almonds. Return chicken to pan. Cook over medium-low until chicken is done, about 5 minutes. Remove cinnamon stick and bay leaf. Transfer to serving platter. Top with bacon, cilantro, and remaining sliced almonds.
Helpful Tips:
This quick and easy recipe adds a new twist to your ho hum chicken repertoire. Serve this at your next Mexican buffet table, and everyone will be requesting the recipe!
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