Seared Almond Crusted Chicken w/ Tomato
Source of Recipe
The Delaware News Journal, 3/19/08 edition (modified slightly)
Recipe Introduction
The original recipe called for 1 cup of baby corn, cut crosswise into 1-inch pieces (add at same time as tomatoes). We left that out and it was fine.
List of Ingredients
2 tblsp dijon mustard
4 boneless, skinless chicken breast halves, pounded to 1/2-inch thickness
1 cup sliced blanched almonds
1 tblsp olive oil
1 14-oz. can diced tomatoes, undrained (we always use Hunt's!)
2 tsp curry powder (we use Indian curry)
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 tblsp fresh cilantro, choppedRecipe
Brush chicken with mustard on both sides. Place almonds in a shallow dish, add chicken and turn to coat both sides evenly. Heat the oil in a large skillet over medium heat. Add the chicken and cook until golden brown (being careful not to burn the almonds), about 2 mins per side. Add tomatoes, curry, salt, and pepper, and bring to a simmer. Partially cover the skillet and simmer until the chicken is cooked through, about 5 mins. Remove from hear and top with cilantro. Makes 4 servings.
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