Almond-crusted Orange Chicken | Reader's Digest Australia
Marmalade lends a citrus intensity to tender chicken, cut through with dijon mustard. The chicken breasts are coated with a mixture of breadcrumbs, almonds and parsley, fried until golden, then baked...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.readersdigest.com.au.
Cooking tools:
- Food processor
- Nonstick skillet
- Baking dish
- Baking sheet
- Oven
- Stove
- Refrigerator
- Mixing bowl
- Plate
- Parchment paper
- Measuring cup
- Measuring spoon
- Spoon
- Carving knife
- Cutting board
Ingredients
- 1/3 cup (80 ml) orange juice
- 1/3 cup (80 ml) orange marmalade
- 1 1/2 tablespoons dijon mustard
- 4 small boneless skinless chicken breast halves, about 625 g in total
- 2 slices (60 g) firm-textured white bread, such as ciabatta or sourdough
- 3/4 cup (115 g) raw almonds
- 3 tablespoons fresh parsley
- 1/2 teaspoon salt
- 1/3 cup (80 ml) olive oil
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