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SWEET AND TANGY ALMOND CHICKEN

Category:    Chicken
Yield: 4 servings
 
      4    Skinless, boneless chicken          1 tb Minced fresh parsley
           -breast halves                    1/4 ts Grated fresh lemon rind
    1/4 c  Light molasses                    1/2 c  Ground almonds
    1/4 c  Dijon mustard                       2 tb Vegetable oil
      1 md Garlic clove, minced           
 
  Parsley sprigs and lemon slices for 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.


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