Baked Almond Chicken
|Broiler fryer chicken||3 1⁄2 Pound, cut into pieces (1 Piece)|
|Celery salt||1 Teaspoon|
|Curry powder||1⁄2 Teaspoon|
|Oregano||1⁄2 Teaspoon, crushed|
|Freshly ground pepper||1⁄2 Teaspoon|
|Melted butter/Melted margarine||6 Tablespoon|
|Sliced almonds||3⁄4 Cup (12 tbs)|
|Light cream||1 1⁄2 Cup (24 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Fine dry bread crumbs||3 Tablespoon, blended with 1 tablespoon melted butter|
|Melted butter||1 Tablespoon (For Blending With Bread Crumbs)|
Coat chicken pieces with flour.
Blend celery salt, paprika, salt, curry powder, oregano, and pepper with butter; roll chicken pieces in seasoned butter, coating all sides.
Arrange chicken in a single layer in a baking dish (about 9 by 13 inches).
Sprinkle evenly with almonds.
Pour light cream between pieces.
Bake, covered, in a moderate oven (350°) for 45 minutes.
Uncover; spoon about 1/2 cup sauce from pan into sour cream and mix together.
Pour evenly over chicken.
Sprinkle evenly with bread crumbs.
Bake, uncovered, about 15 minutes longer or until chicken is tender.
Makes 6 servings.