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Title: Almond-Crusted Catalan Chicken Post by: Ryan Martis on July 05, 2009, 05:24:10 AM Almond-Crusted Catalan Chicken
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 peel 2 teaspoons honey 1/4 teaspoon cinnamon, divided use 3/4 teaspoon salt, divided use 1/2 teaspoon pepper, divided use 1 cup fine dry plain breadcrumbs 1/2 cut sliced almonds 3 tablespoons olive oil 1. In large mixing bowl, make marinade by mixing together 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. Add chicken, turning to coat. Cover and refrigerate 1 hour, occasionally spooning marinade over chicken. 2. In pie pan, mix together remaining 1/2 teaspoon cinnamon, breadcrumbs, almonds and olive oil. Bake, stirring occasionally, in 350*F oven about 15 minutes or until golden brown. 3. Remove chicken from marinade and roll, one piece at a time, in breadcrumb mixture. Place chicken in single layer in lightly greased shallow baking pan. 4. Bake in 350*F oven about 1 hour or until crisp and brown and fork can be inserted in chicken with ease. Makes 4 servings. |