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Almond-Crusted Catalan Chicken (M, TNT)
Serves: 4

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
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 cup fine dry plain bread crumbs
1/2 cup sliced almonds
3 tablespoons olive oil

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.

In pie pan, mix together remaining cinnamon, salt, pepper, bread crumbs, almonds, and olive oil. Bake, stirring occasionally, in 350°F oven about 15 minutes or until golden brown.

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. Bake in 350&176;F oven about 1 hour or until crisp and brown and fork can be inserted in chicken with ease.

Poster's Notes:
This honey and orange sweetened chicken recipe would be very nice for Rosh Hashanah (for those folks who eat nuts during this holiday.) It can easily be doubled.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A