This Chicken Almondine is a nostalgic, comforting dish that blends savory and sweet flavors in every bite. Thinly pounded chicken breasts are stuffed with a fresh mix of diced bell peppers, pimientos, green onions, and zesty grated ginger, then rolled and baked until tender. The star of the show is the luxurious sauce: a rich, creamy blend of melted Velveeta cheese, mayonnaise, and juicy crushed pineapple. Served with a sprinkle of toasted slivered almonds for crunch, this recipe offers a satisfying texture contrast and bold taste. It’s perfect for a special weeknight dinner or a family gathering, offering a unique twist on classic chicken preparations that feels both indulgent and home-style.
Chicken Almondine
Description
This Chicken Almondine is a nostalgic, comforting dish that blends savory and sweet flavors in every bite. Thinly pounded chicken breasts are stuffed with a fresh mix of diced bell peppers, pimientos, green onions, and zesty grated ginger, then rolled and baked until tender. The star of the show is the luxurious sauce: a rich, creamy blend of melted Velveeta cheese, mayonnaise, and juicy crushed pineapple. Served with a sprinkle of toasted slivered almonds for crunch, this recipe offers a satisfying texture contrast and bold taste. It&# 226;ÂÂs perfect for a special weeknight dinner or a family gathering, offering a unique twist on classic chicken preparations that feels both indulgent and home-style.Ingredients
Directions
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Preheat your oven to 350ðF (175ðC).
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Place chicken breasts between sheets of waxed paper or plastic wrap and pound them until they are thin and even in thickness.
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In a small bowl, combine the diced pimientos, diced bell pepper, chopped green onions, and grated fresh ginger.
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Divide the vegetable mixture evenly among the four chicken breasts, placing it at one end of each breast.
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Roll each chicken breast up tightly around the filling and secure with toothpicks if necessary.
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In a small bowl, whisk together 1/2 cup of mayonnaise and 1/4 cup of milk to create a smooth mixture.
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Dredge each rolled chicken breast lightly in flour, shaking off any excess.
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Brush the flour-dusted chicken rolls generously with the mayonnaise-milk mixture.
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Place the chicken rolls in a baking dish, cover tightly with foil, and bake for 45 minutes.
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While the chicken bakes, combine the diced Velveeta cheese, remaining 1/2 cup of mayonnaise, and the crushed pineapple with its juice in a saucepan.
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Cook the sauce mixture over low heat, stirring frequently, until the cheese is completely melted and the sauce is smooth.
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Transfer the baked chicken to a serving platter and spoon the hot pineapple-cheese sauce over the top.
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Sprinkle the toasted slivered almonds over the chicken before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 65.3kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 1.6mg1%
- Total Carbohydrate 13.8g5%
- Dietary Fiber 1.2g5%
- Sugars 1.4g
- Protein 1.8g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
