Sweet and tangy almond chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Skinless, boneless chicken breast halves | |
| ¼ | cup | Light molasses |
| ¼ | cup | Dijon mustard |
| 1 | medium | Garlic clove, minced |
| 1 | tablespoon | Minced fresh parsley |
| ¼ | teaspoon | Grated fresh lemon rind |
| ½ | cup | Ground almonds |
| 2 | tablespoons | Vegetable oil |
| Parsley springs | ||
| Lemon slices | ||
Directions
GARNISH
Combine molasses, mustard, garlic, parsley, and lemon rind and brush mixture lightly over both sides of chicken breasts. Spread ground almonds on a dinner plate. Carefully dip breasts into almonds. Place breasts on waxed-paper-covered plate and refrigerate for at least 1 hour. Heat oil in large skillet. Saute breasts for 10 to 15 minutes, until lightly browned and cooked through. Garnish with parsley sprigs and lemon slices to serve. Excellent accompanied by buttered parsley noodles or Near East pilaf. Also good made with boned chicken thighs, for those who prefer dark meat. Makes 4 servings.
From: Steve Herrick Source: [Yankee Magazine's Second Great Annual New England Cook-Off Cookbook]