Moroccan Chicken

11 ingredients
8 steps

Ingredients

  • 12 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 tablespoons ground cinnamon
  • 12 teaspoon salt
  • 12 cup finely chopped blanched almond
  • 2 eggs, beaten
  • 6 boneless skinless chicken breast halves (1-1/2 to 2 lbs.)
  • 3 tablespoons vegetable oil
  • 12 cup orange marmalade
  • 14 cup orange juice
  • 14 cup sliced blanched almond (to garnish)

Directions

  1. 1
    In a shallow bowl, combine the flour, sugar, cinnamon, salt and chopped almonds; set aside.
  2. 2
    Place the eggs in another shallow bowl.
  3. 3
    Dip the chicken into the beaten eggs, then coat with the flour mixture.
  4. 4
    Heat the oil in a large skillet over medium-high heat until hot; do not burn.
  5. 5
    Saute the chicken for about 4 minutes per side or until golden.
  6. 6
    In a small bowl, combine the marmalade and orange juice; spoon evenly over the chicken.
  7. 7
    Cover and reduce the heat to low; simmer for about 5 minutes or until the chicken is cooked through.
  8. 8
    Sprinkle the sliced almonds over the top and serve immediately.

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