Almond Crusted Chicken with Tomato Citrus Sauce Recipe

Ingredients
<br>- ¼ cup olive oil
<br>- 2 cloves garlic, chopped
<br>- 2 cups roma (plum) tomatoes, diced
<br>- 1 cup diced orange wedges
<br>- ¼ cup chopped fresh rosemary
<br>- ¼ cup chopped fresh thyme
<br>- ⅛ teaspoon salt
<br>- 1 cup ground almonds
<br>- ¼ cup all-purpose flour
<br>- ⅛ teaspoon ground cumin
<br>- ⅛ teaspoon curry powder
<br>- ⅛ teaspoon ground turmeric
<br>- ⅛ teaspoon salt
<br>- ⅛ teaspoon ground black pepper
<br>- 6  skinless, boneless chicken breast halves
<br>- ¼ cup olive oil
<br>- ¼ cup clarified butter
<br><p></p>Directions
<br>step 1: 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.
<br>step 2: 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).
<br>step 3: 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.
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Ingredients
- ¼ cup olive oil
- 2 cloves garlic, chopped
- 2 cups roma (plum) tomatoes, diced
- 1 cup diced orange wedges
- ¼ cup chopped fresh rosemary
- ¼ cup chopped fresh thyme
- ⅛ teaspoon salt
- 1 cup ground almonds
- ¼ cup all-purpose flour
- ⅛ teaspoon ground cumin
- ⅛ teaspoon curry powder
- ⅛ teaspoon ground turmeric
- ⅛ teaspoon salt
- ⅛ teaspoon ground black pepper
- 6 skinless, boneless chicken breast halves
- ¼ cup olive oil
- ¼ cup clarified butter

Directions
step 1: 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.
step 2: 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).
step 3: 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.

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