Number of servings :
Type of meal : | Main Courses | Main Courses
Special diet :
4 tbsp (60 mL) orange juice
4 tbsp (60 mL) orange marmalade
6 tsp (30 mL) Dijon mustard
4 small skinless, boneless chicken breast halves (about 1-1/4 lbs/570 g), pounded to 1/4-inch (0.5 cm) thickness4
2 slices firm-textured white bread
3/4 cup (175 mL) natural (unblanched) almonds
1/4 cup (50 mL) packed parsley leaves
1/2 tsp (2 mL) salt
4 tbsp (60 mL) olive oil
In shallow glass or ceramic baking dish, stir together 2 tbsp (30 mL) of orange juice, 2 tbsp (30 mL) of marmalade, and 4 tsp (20 mL) of mustard. Place chicken in orange mixture and spoon over to coat. Let sit while you prepare coating. In food processor, combine bread, almonds, parsley, and salt. Process to fine crumb consistency. Transfer to shallow plate or sheet of waxed paper. Lift chicken from orange mixture (discard any mixture remaining in dish). Dip chicken in almond-crumb mixture, pressing it into chicken. Transfer to baking sheet or platter large enough to hold cutlets in single layer and refrigerate, uncovered, at least 1 hour or up to 8 hours. In small bowl, stir together remaining 2 tbsp (30 mL) orange juice, 2 tbsp (30 mL) marmalade, and 2 tsp mustard. In large nonstick skillet, heat 2 tbsp (30 mL) of oil over medium heat. Add 2 cutlets to pan and cook 1-1/2 minutes per side or until golden brown and cooked through. Repeat with remaining cutlets and oil. Slice the cutlets crosswise on the diagonal to serve.
Makes 4 servings.
Imported on 2011-01-20 16:41:26 — Original ID:753