Moroccan Chicken

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 6
• 1/2 cup all-purpose flour
• 2 tablespoons sugar
• 2 tablespoons ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup finely chopped blanched almond
• 2 eggs, beaten
• 6 boneless skinless chicken breast halves (1-1/2 to 2 lbs.)
• 3 tablespoons vegetable oil
• 1/2 cup orange marmalade
• 1/4 cup orange juice
• 1/4 cup sliced blanched almond (to garnish)

Recipe

• 1 in a shallow bowl, combine the flour, sugar, cinnamon, salt and chopped almonds; set aside. place the eggs in another shallow bowl. dip the chicken into the beaten eggs, then coat with the flour mixture.
• 2 heat the oil in a large skillet over medium-high heat until hot; do not burn. saute the chicken for about 4 minutes per side or until golden.
• 3 in a small bowl, combine the marmalade and orange juice; spoon evenly over the chicken. cover and reduce the heat to low; simmer for about 5 minutes or until the chicken is cooked through. sprinkle the sliced almonds over the top and serve immediately.