SOUTHWEST CHICKEN ALMANDINE WITH CORIANDER – CUMIN – CAYENNE IN CREAM SAUCE ATOP BROWN RICE

For 4:

–6 chicken tenderloins or breast strips

–sliced almonds (one-half small package)

–coriander, cumin, cayenne (bottled)

–almond creamer (or dairy or soy)

–salt and pepper

–olive oil

1 – Place a small amount of almond (or dairy or soy) creamer in a covered baking dish.  Microwave on high for 2 minutes.

2 – Place the chicken in the creamer.  Season with salt, pepper, coriander, cumin, cayenne, and olive oil.  Sprinkle one-half small package of sliced almonds on top of the chicken.

3 – Microwave on high for 5 minutes; then microwave for 5 minutes on 50 percent power (to prevent creamer from bubbling out of the dish).

4 – Serve the chicken and sauce hot, atop brown rice (place two-thirds cup of brown rice and two-thirds cup of water, with salt and olive oil, in a covered dish and microwave for 5 minutes)

–recipe original.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s