Almond-Crusted Catalan Chicken
Zesty, orange flavored, almond-crusted baked chicken with a hint of cinnamon.
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 ground black pepper - divided use
1 cup fine dry plain bread crumbs
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, bread crumbs, almonds and olive oil. Bake, stirring occasionally, in 350°F (175°C) oven about 15 minutes or until golden brown.
- Remove chicken from marinade and roll, one piece at a time, in bread crumb mixture. Place chicken in single layer in lightly greased shallow baking pan.
- Bake in 350°F (175°C) oven about 1 hour or until crisp and brown and fork can be inserted in chicken with ease.
Makes 4 servings.
Recipe and photograph provided courtesy of the National Chicken Council. Used with permission.