ALMOND CRUSTED CHICKEN WITH TOMATO CITRUS SAUCE

Almond Crusted Chicken with Tomato Citrus Sauce image

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'!

Provided by Justin Parrott

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried

Time 45m

Yield 6

Number Of Ingredients 17

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Ingredients

¼ cup olive oil
2 cloves garlic, chopped
2 cups roma (plum) tomatoes, diced
1 cup diced orange wedges
¼ cup chopped fresh rosemary
¼ cup chopped fresh thyme
⅛ teaspoon salt
1 cup ground almonds
¼ cup all-purpose flour
⅛ teaspoon ground cumin
⅛ teaspoon curry powder
⅛ teaspoon ground turmeric
⅛ teaspoon salt
⅛ teaspoon ground black pepper
6 skinless, boneless chicken breast halves
¼ cup olive oil
¼ cup clarified butter

Steps:

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.

Nutrition Facts : Calories 576.5 calories, Carbohydrate 16.5 g, Cholesterol 90.3 mg, Fat 42.6 g, Fiber 5.4 g, Protein 34.9 g, SaturatedFat 9.3 g, Sodium 178.3 mg, Sugar 5.8 g