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Almond Crusted Chicken with Tomato Citrus Sauce

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'!"

Rate/Review | Read Reviews (25)

What to Drink?
	Pinot Grigio

Prep Time:
5 Min

Cook Time:
40 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

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

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.