Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Skinless, boneless chicken
-breast halves
1/4 c Light molasses
1/4 c Dijon mustard
1 md Garlic clove, minced
1 tb Minced fresh parsley
1/4 ts Grated fresh lemon rind
1/2 c Ground almonds
2 tb Vegetable oil

--------------------------GARNISH-------------------------------
Parsley springs
Lemon slices

Combine molasses, mustard, garlic, parsley, and lemon rind and brush
mixture lightly over both sides of chicken breasts. Spread ground
almonds on a dinner plate. Carefully dip breasts into almonds. Place
breasts on waxed-paper-covered plate and refrigerate for at least 1
hour. Heat oil in large skillet. Saute breasts for 10 to 15 minutes,
until lightly browned and cooked through. Garnish with parsley sprigs
and lemon slices to serve. Excellent accompanied by buttered parsley
noodles or Near East pilaf. Also good made with boned chicken thighs,
for those who prefer dark meat. Makes 4 servings.

From: Steve Herrick Source: [Yankee Magazine's Second Great Annual New
England Cook-Off Cookbook]

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