Almond Orange Chicken

Preparation and cooking time: 30 minutes

2 tablespoons plus 12 cup all-purpose flour, divided

2 eggs, lightly beaten

34 cup ground almonds

6 boneless skinless chicken breast halves (4 ounces each)

4 tablespoons butter, divided

13 cup chopped onion

112 cups milk

14 teaspoon poultry seasoning

13 cup orange marmalade

14 cup orange juice

12 teaspoon grated orange peel

1 teaspoon salt

14 teaspoon pepper

Hot cooked rice, optional

Place 12 cup flour, eggs and almonds in separate shallow bowls. Roll chicken in flour, then dip in eggs and roll in almonds. In a large skillet cook chicken over medium-high heat in 2 tablespoons butter for 4 to 5 minutes on each side or until chicken juices run clear. Remove and keep warm.

In the same skillet, saute onion in remaining butter until tender. In a small bowl, combine the milk, poultry seasoning and remaining flour. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened.

Remove from the heat; stir in the orange marmalade, orange juice and peel, salt and pepper. Pour over chicken. Serve with rice if desired.

Makes 6 servings.

Nutritional information per serving: 318 calories; 18 g fat (7 g saturated); 110 mg cholesterol; 541 mg sodium; 29 g carbohydrate; 2 g fiber; 12 g protein.

Recipe from: Taste of Home