Almond Crusted Chicken with Tomato Citrus Sauce

"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'!"

Ingredients Edit and Save

Original recipe makes 6 servingsChange Servings

• 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
• 1/4 cup clarified butter

• 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

• Directions

  1. 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.
  2. 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).
  3. 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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