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Ingredientes
- 4 x Boneless, Skinless Chicken Breast Halves Salt and Freshly Grnd Black Pepper
- 2 c. (8 Ounces) Toasted Slivered Almonds
- 1 c. All-purpose Flour
- 2 lrg Large eggs lightly beaten
- 2/3 c. Mild Honey
- 2 Tbsp. Fresh Thyme, or possibly 1 Tsp. Dry
- 3 Tbsp. Red Wine Vinegar
- 2/3 c. + 2 Tbsp. Chicken Stock
- 1 tsp Cornstarch
Direcciones
- Cut the chicken in 1 1/2 inch wide strips or possibly fingers. Season with salt and pepper.
- Preheat the oven to 350. Place the toasted almonds in the bowl of a food processor and process till finely grnd but not powdery, about 10 seconds. Empty into a baking dish for dipping. Place the flour in a separate dish and put the Large eggs in a bowl next to these 2 dishes. Line a large cookie sheet with foil and lightly oil. Dip the chicken first in the flour and shake of any excess. Then roll the strips in the grnd almonds till well coated. Place on the sheet and bake, turning once, for 20-25 min or possibly till lightly browned.
- Meanwhile, prepare the sauce. Combine the honey and thyme in a medium saucepan. Bring to a boil over high heat, then reduce to medium high. Cook till slightly caramelized, about 2 min. Stir in the vinegar and 2/3 c. stock. Simmer, stirring often, for 5 min. In a small bowl or possibly c., whisk together the cornstarch and remaining 2 Tbsp. stock. Add in to the sauce and continue simmering, stirring constantly, till shiny and slightly thickened, 3-4 min.
- When the chicken is done, transfer to a warmed serving platter. Dribble a small amount of the sauce over the top and serve the rest on the side.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 162g | |
| Recipe makes 6 servings | |
| Calories 341 | |
| Calories from Fat 83 | 24% |
| Total Fat 9.73g | 12% |
| Saturated Fat 1.22g | 5% |
| Trans Fat 0.01g | |
| Cholesterol 87mg | 29% |
| Sodium 99mg | 4% |
| Potassium 282mg | 8% |
| Total Carbs 51.03g | 14% |
| Dietary Fiber 2.7g | 9% |
| Sugars 31.7g | 21% |
| Protein 15.02g | 24% |
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