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
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 cup fine dry plain breadcrumbs
1/2 cut 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 1/2 teaspoon cinnamon, breadcrumbs,
almonds and olive oil. Bake, stirring occasionally, in
350F. 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
350F. oven about 1 hour or until crisp and brown and
fork can be inserted in chicken with ease.
Makes 4 servings.
Recipes from the National Chicken Council
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