Spanish Baked Chicken

• 1/2 cup slivered almonds
• 3 boneless, skinless chicken breasts, halved (so you end up with 6 breast halves)
• 1/4 teaspoon pepper
• 1/2 teaspoon thyme
• 1/2 teaspoon oregano
• 1/2 teaspoon rosemary
• 1 large onion, chopped
• 1 28-oz can diced tomatoes
• 1/2 cup orange juice
• 1 tablespoon corn starch
• 1/4 cup dry sherry (non alcoholic; usually found in the vinegar section of the grocery store)
• 1/4 cup raisins
• brown rice

1. Pre-heat oven to 400 degrees.
2. Saute almonds in a pan (very carefully or they will burn). You can also toast in toaster over (also very carefully).
3. Place chicken in baking pan, sprinkle with herbs and top with onion. Pour tomatoes and orange juice over everything. Put chicken dish into pre-heated oven and set timer for 40 minutes.
4. Separately, start the brown rice cooking now, so that everything finishes at roughly the same time. Follow the instructions on the brown rice container for how to cook.
5. After chicken has cooked for 40 minutes, in a small bowl, blend together the cornstarch and sherry. Mix the cornstarch/sherry mixture into the chicken, along with the raisins and almonds. Return dish to oven and cook for 5-10 minutes to allow sauce to thicken.
6. Remove chicken from oven. Serve each breast over brown rice.

almonds, chicken breasts, pepper, thyme, oregano, rosemary, onion, tomatoes, orange juice, corn starch, sherry, raisins, brown rice

Taken from www.epicurious.com/recipes/member/views/spanish-baked-chicken-50097734 (may not work)