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Categories:Viewed: 20 - Published at: 4 years ago
Ingredients
- 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
Method
- 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.
