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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. On tray in oven(or in toaster oven), place almonds and bread. Bake at 350° F until light brown, 3-5 minutes, turning once. Set aside and cool to room temperature. | 2. Preheat oven to 375°F. | 3. With scissors, trim chicken skin so it just covers meat. Cut chicken breasts in half crosswise (if wings are attached, remove and discard tips). Sprinkle chicken with salt and pepper. | 4. In large heavy skillet over medium high heat, place olive oil. Add chicken in batches, starting with skin side down and turning once until well browned on all sides; move to 2-l/2 quart casserole with cover. | 5. Discard oil in skillet but retain browned bits and any remaining chicken juices. Return skillet to medium heat and add butter and chicken broth. Simmer, stirring, until all brown bits are incorporated into the stock mixture; set aside. | 6. Tear toasted bread into small pieces and place in small bowl containing vinegar. Place almonds in food processor and pulse until finely ground. Add soaked bread, cinnamon, ginger and sugar to processor and pulse until smooth. Pour in juices from skillet and process again. | 7. Pour sauce over chicken, cover and bake about 30 minutes or until tender and internal temperature reaches 170°F | 8. Arrange chicken with sauce on platter and sprinkle with chopped parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	3			5979.6	10.7361	130.1922	601.0857
almond	1/2	cup	blanched	963.56	0.0	0.0	109.0
french bread	2	slices		756.16	144.2264	29.885	6.7276
salt	1	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
butter	2	tablespoons	unsalted softened	203.628	0.017	0.2414	23.0352
chicken broth	1/2	cup		39.06	0.945	5.5692	1.3104
sherry wine vinegar	1/2	cup		-	-	-	-
cinnamon	1	teaspoon	ground	-	-	-	-
ginger	1/2	inch	grated	-	-	-	-
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
flat leaf parsley			chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.