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]

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