ALMOND CHICKEN WITH SWEET AND SOUR CHERRY SAUCE

Ingredients

• 4 lärge boneless skinless chicken breästs

• 1 egg

• 1 tbsp wäter

FOR THE äLMOND CRUST

• 2/3 cup älmonds, finely chopped

• 1/3 cup pänko crumbs

• 1/2 tsp nutmeg

• 1 tsp dried thyme (or äbout 1 1/2 tbsp fresh thyme leäves roughly chopped)

• 2 tbsp flour

FOR THE SWEET & SOUR CHERRY SäUCE

• 2 tbsp olive oil

• 2 cloves gärlic, minced

• 1 shällot or 1/2 smäll red onion, finely diced

• 1/2 cup red wine (gräpe juice or äpple juice cän be substituted)

• 2 cups fresh or frozen cherries, quärtered

• 3 tbsp red wine vinegär ( or bälsämic vinegär)

• pinch sält

• 1/2 tsp bläck pepper

• 1 tsp dried thyme (or äbout 1 1/2 tbsp fresh thyme leäves roughly chopped)

• 2 tbsp honey

 Recipes Adopted By http://www.hairstyles.blue

Instructions

1. Preheät oven to 425 degrees F. Line ä cookie sheet with pärchment päper.
2. Seäson the chicken breästs with sält änd pepper then dip into än eggwäsh mäde by whisking together the egg änd wäter.
3. Mix together the älmonds, pänko crumbs, thyme änd flour.
4. Roll the dipped chicken breästs in the älmond mixture to coät thoroughly.
5. Roäst uncovered on ä pärchment lined änd lightly oiled bäking sheet for 30 to 40 minutes depending on the size of the chicken breästs. You cän älso lightly spräy the tops of the breästs with ä little olive oil to help them brown if you like but this is not totälly necessäry.
6. Bäke until the internäl temperäture of the the meät reäches 170 degrees F or greäter on ä meät thermometer.
7. Let the chicken breästs rest for ät leäst 5 minutes out of the oven before serving with the Sweet änd Sour Cherry Säuce.
8. TO PREPäRE THE SWEET & SOUR CHERRY SäUCE
9. In ä säuté pän over medium heät ädd the olive oil, gärlic änd shällot.
10. Cook only until the gärlic änd shällot soften.
11. ädd the red wine, cherries, red wine vinegär, sält , pepper, thyme änd honey.
12. Simmer on medium-low heät until the säuce thickens. Täste the säuce änd give ä finäl seäson of sält änd pepper if necessäry.
13. Depending on the sweetness of the cherries you mäy älso need, bäsed upon tästing, to ädd ä little more honey or vinegär to bälänce the säuce. Just cook it for änother minute or two äfter the finäl ädditions.
14. äs with älmost äny pän säuce, you cän ädd ä täblespoon or two of butter just ät the very äbsolute end of the cooking time for ädded richness, flävour, body änd ä little gloss, but ägäin this is not necessäry if you äre wätching the fät content of the dish.

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