Almond-Crusted Catalan Chicken

• 1 cut-up broiler-fryer chicken, skinned
• 1/4 cup mayonnaise
• 3 garlic cloves, finely minced
• 2 tablespoons fresh orange juice
• 2 teaspoons freshly grated orange rind
• 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 cup sliced almonds
• 3 tablespoons olive oil

1. In a large mixing bowl, make marinade by mixing together the 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.
2. Add the chicken, turning to coat.
3. Cover and refrigerate 1 hour, occasionally spooning marinade over chicken.
4. In a pie pan, mix together the remaining cinnamon, salt, pepper, breadcrumbs, almonds and olive oil.
5. Remove the chicken from the marinade and roll, one piece at a time, in breadcrumb mixture.
6. Place the chicken in single layer in a lightly greased shallow baking pan.
7. Bake in a 350u0b0F oven about 1 hour or until crisp and brown and fork can be inserted in chicken with ease.

chicken, mayonnaise, garlic, orange juice, freshly grated orange rind, honey, cinnamon, salt, pepper, breadcrumbs, almonds, olive oil

Taken from www.food.com/recipe/almond-crusted-catalan-chicken-29448 (may not work)