Almond-Crusted Catalan Chicken |
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Prep Time: 1 Minutes Cook Time: 1 Minutes |
Ready In: 2 Minutes Servings: 6 |
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This really turns plain-old-chicken into something interesting. I've doubled this recipe and it works just as well. Goes great with some Basmati rice and a green salad. Prep time includes marinating the chickens. Use matzoh meal instead of breadcrumbs and this is perfect for Passover. Ingredients:
1 cut-up broiler-fryer chicken, skinned |
1/4 cup mayonnaise |
3 garlic cloves, finely minced |
2 tablespoons fresh orange juice |
2 teaspoons freshly grated orange rind |
2 teaspoons honey |
1/4 teaspoon cinnamon, divided |
3/4 teaspoon salt, divided |
1/2 teaspoon pepper, divided |
1 cup fine dry plain breadcrumbs |
1/2 cup sliced almonds |
3 tablespoons olive oil |
Directions:
1. In a large mixing bowl, make marinade by mixing together the mayonnaise, garlic, orange juice, orange peel, honey, 1/8 teaspoon of the cinnamon, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
2. Add the chicken, turning to coat.
3. Cover and refrigerate 1 hour, occasionally spooning marinade over chicken.
4. In a pie pan, mix together the remaining cinnamon, salt, pepper, breadcrumbs, almonds and olive oil.
5. Remove the chicken from the marinade and roll, one piece at a time, in breadcrumb mixture.
6. Place the chicken in single layer in a lightly greased shallow baking pan.
7. Bake in a 350°F oven about 1 hour or until crisp and brown and fork can be inserted in chicken with ease.
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