1 cut-up broiler-fryer chicken, skinned (I used chicken breasts)
1/4 cup mayonnaise
3 garlic cloves, finely minced
2 tablespoons fresh orange juice
2 teaspoons freshly grated orange peel
2 teaspoons honey
1/4 teaspoon cinnamon, divided
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 cup fine dry plain breadcrumbs
1/2 cut sliced almonds
3 tablespoons olive oil
| | | In large mixing bowl, make marinade by mixing together mayonnaise, garlic, orange juice, orange peel, honey, 1/8 teaspoon of the cinnamon, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Add chicken, turning to coat. Cover and refrigerate 1 hour, occasionally spooning marinade over chicken. In pie pan, mix together remaining 1/2 teaspoon cinnamon, breadcrumbs, almonds and olive oil. Bake, stirring occasionally, in 350F. oven about 15 minutes or until golden brown. Remove chicken from marinade and roll, one piece at a time, in breadcrumb mixture. Place chicken in single layer in lightly greased shallow baking pan. Bake in 350F. oven about 1 hour or until crisp and brown and fork can be inserted in chicken with ease. Makes 4 servings. Recipes from the National Chicken Council |
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