almond crusted chicken with tomato citrus sauce

Ingredients

• Servings: 6
• 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

Recipe

Preparation Time: 5 mins Cook Time: 40 mins Ready Time: 45 mins


• 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.