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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I found this recipe in a Betty Crocker International cookbook. It has quite a bit of flavor has a good crunchiness on the outside. It is Pakistani inspired. I hope you enjoy! Ingredients:
1 cup blanched slivered almond |
2 garlic cloves |
1 teaspoon gingerroot, minced |
1 teaspoon salt |
1 teaspoon paprika |
1/2 teaspoon cumin |
1/4 teaspoon pepper |
4 chicken breasts (bone in) |
Directions:
1. Pulse the first three ingredient in a food processor until they are in small bits and pieces.
2. Mix in the remaining spices and salt.
3. Pour almond mixture onto a platter and roll the chicken breasts in it coating all sides.
4. Place chicken in glass 13x9 pan and bake in a a 375F oven for about an hour or until each breast is done all the way through.
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