Almond Crusted Chicken with Tomato Citrus Sauce



  1. 1/4 cup olive oil
  2. 2 cloves garlic, chopped
  3. 2 cups roma (plum) tomatoes, diced
  4. 1 cup diced orange wedges
  5. 1/4 cup chopped fresh rosemary
  6. 1/4 cup chopped fresh thyme
  7. 1/8 teaspoon salt
  8. 1 cup ground almonds
  9. 1/4 cup all-purpose flour
  10. 1/8 teaspoon ground cumin
  11. 1/8 teaspoon curry powder
  12. 1/8 teaspoon ground turmeric
  13. 1/8 teaspoon salt
  14. 1/8 teaspoon ground black pepper
  15. 6 skinless, boneless chicken breast halves
  16. 1/4 cup olive oil
  17. 1/4 cup clarified butter


  1. To Make Sauce: Heat 1/4 cup olive oil in a large saucepan over medium heat.
  2. Saute garlic for 2 minutes, then add the tomato, orange, rosemary, thyme, salt and pepper and stir together.
  3. Cover and cook over medium heat for 15 minutes; remove cover and let sauce reduce for an additional 15 minutes.
  4. Set aside and keep warm.
  5. To Make Crusted Chicken: In a shallow dish or bowl, mix together the almonds, flour, cumin, curry powder, turmeric, 1/8 teaspoon salt and 1/8 teaspoon pepper.
  6. Coat breasts in flour mixture and fry in a large skillet with 1/4 cup oil and clarified butter for about 5 to 7 minutes each side, or until golden brown and cooked through (juices run clear).
  7. When ready to serve, place chicken on a platter and top with warm sauce; do this right before serving, to retain crispiness of the chicken.