Almond Crusted Chicken with Tomato Citrus Sauce recipe
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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
Nutrition Info
- 576.5 caloriescarbohydrate: 16.5 gcholesterol: 90.3 mgfat: 42.6 gfiber: 5.4 gprotein: 34.9 gsaturatedFat: 9.3 gservingSize: -sodium: 178.3 mgsugar: 5.8 gtransFat: : -unsaturatedFat: : -
Directions Almond Crusted Chicken with Tomato Citrus Sauce
Directions
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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.