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Almond Crusted Chicken with Tomato Citrus Sauce

SUBMITTED BY: Justin Parrott

"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'!"

RECIPE RATING:

Read Reviews (20)

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PREP TIME	5 Min
COOK TIME	40 Min
READY IN	45 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

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

What to Drink?
	Pinot Grigio

DIRECTIONS

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.

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REVIEWS

Reviewed on Jan. 25, 2004 by ASHLEY99RAS

The coating for the chicken is WONDERFUL. However, I had some trouble with the sauce -... MORE

Reviewed on Jan. 25, 2004 by JONMAY

Good and tasty, though not as tangy as i would have hoped. Still, very heartening and I looked... MORE

Reviewed on Jan. 25, 2004 by JERAMY

I fixed this recipe for my girlfriend on Valentine's Day and she absolutely loved it. The... MORE

Reviewed on Jan. 25, 2004 by RESSAS

This is one of the most wonderful chicken dishes I have ever had! I made it for our... MORE

Reviewed on Oct. 23, 2005 by joni

This is one of my favorite "go to" recipes. I have prepared it several times over the last few... MORE

Reviewed on Jan. 25, 2004 by KSIVA

The ground almond is a nice coating for the chicken, and the dill makes the sauce smell very... MORE

Reviewed on Jan. 25, 2004 by Karen

There are a lot of steps for the recipe but it's pretty tasty and the presentation is pretty.... MORE

Reviewed on Jan. 25, 2004 by SB_OPHELIA

My friend Zac and my dad really enjoyed this dish when I prepared it. The only negative thing... MORE

Reviewed on Mar. 12, 2006 by Gretchen B

This recipe has some different combinations of flavors that sounded interesting, but didn't... MORE

Reviewed on Jan. 25, 2004 by ATARAWALI

If your going to use this recipe I would advise to use the almonds after cooking chicken. And... MORE

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