- 1/4 cup olive oil
- 2 cloves garlic, chopped
- 2 cups roma (plum) tomatoes, diced
- 1 cup diced orange wedges
- 1/4 cup chopped fresh rosemary
- 1/4 cup chopped fresh thyme
- 1/8 teaspoon salt
- 1 cup ground almonds
- 1/4 cup all-purpose flour
- 1/8 teaspoon ground cumin
- 1/8 teaspoon curry powder
- 1/8 teaspoon ground turmeric
- 1/8 teaspoon salt
- 1/8 teaspoon 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.
03/06/2017
recipepes.com
Almond Crusted Chicken with Tomato Citrus Sauce, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
