Sweet And Tangy Almond Chicken

• 4 boneless, skinless chicken breast halves
• 1/4 c. light molasses
• 1/4 c. Dijon mustard
• 1 medium clove garlic, minced
• 1 Tbsp. minced fresh parsley
• 1/4 tsp. grated fresh lemon rind
• 1/4 c. ground almonds
• 2 Tbsp. vegetable oil
• parsley sprigs and lemon slices (for garnish)

1. Combine molasses, mustard, garlic, parsley and lemon rind and brush mixture lightly over both sides of chicken breasts.
2. Spread ground almonds on a dinner plate and carefully dip breasts into almonds.
3. Place chicken on a waxed-paper-covered plate and refrigerate for at least an hour.
4. Heat oil in large skillet. Saute breasts for 10 to 15 minutes, until lightly browned and cooked through.
5. Garnish with parsley and lemon.
6. Excellent accompanied by buttered parsley noodles or rice pilaf.
7. Makes 4 servings.

chicken, light molasses, dijon mustard, clove garlic, parsley, lemon rind, ground almonds, vegetable oil, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=656605 (may not work)