Almond Crusted Chicken with Tomato Citrus Sauce
 
"chicken breasts coated in an almond seasoned flour and sauteed, then 
topped with a tomato/orange/herb sauce that could be citrus heaven! 
elegant and unique enough for guests, tasty enough for down home 
cookin'!" 
 
yield: 6 servings. 
 
1/4 cup  olive oil
2 clove  garlic, chopped
2 cup  roma (plum) tomatoes, diced
1 cup  diced orange wedges
1/4 cup  chopped fresh rosemary
1/4 cup  chopped fresh thyme
1/8 tsp  salt
1 cup  ground almonds
1/4 cup  all-purpose flour
1/8 tsp  ground cumin
1/8 tsp  curry powder
1/8 tsp  ground turmeric
1/8 tsp  salt
1/8 tsp  ground black pepper
6   skinless, boneless chicken breast halves
1/4 cup  olive oil
1/4 cup  clarified butter
 
to make sauce: heat 1/4 cup olive oil in a large saucepan over medium 
heat. saute garlic for 2 minutes, then add the tomato, orange, 
rosemary, thyme, salt and pepper and stir together. cover and cook over 
medium heat for 15 minutes; remove cover and let sauce reduce for an 
additional 15 minutes. set aside and keep warm. 
 
to make crusted chicken: in a shallow dish or bowl, mix together the 
almonds, flour, cumin, curry powder, turmeric, 1/8 teaspoon salt and 
1/8 teaspoon pepper. coat breasts in flour mixture and fry in a large 
skillet with 1/4 cup oil and clarified butter for about 5 to 7 minutes 
each side, or until golden brown and cooked through (juices run clear). 
 
 
when ready to serve, place chicken on a platter and top with warm 
sauce; do this right before serving, to retain crispiness of the 
chicken. 
 
source: http://chicken.allrecipes.com/az/almndcrstdchcknwthtmtctrss.asp 
 
-- 
(ID: 3305) Mirror: rec.food.recipes: Fri, Mar 4, 2005


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