Moroccan Chicken

• 12 cup all-purpose flour
• 2 tablespoons sugar
• 2 tablespoons ground cinnamon
• 12 teaspoon salt
• 12 cup finely chopped blanched almond
• 2 eggs, beaten
• 6 boneless skinless chicken breast halves (1-1/2 to 2 lbs.)
• 3 tablespoons vegetable oil
• 12 cup orange marmalade
• 14 cup orange juice
• 14 cup sliced blanched almond (to garnish)

1. In a shallow bowl, combine the flour, sugar, cinnamon, salt and chopped almonds; set aside.
2. Place the eggs in another shallow bowl.
3. Dip the chicken into the beaten eggs, then coat with the flour mixture.
4. Heat the oil in a large skillet over medium-high heat until hot; do not burn.
5. Saute the chicken for about 4 minutes per side or until golden.
6. In a small bowl, combine the marmalade and orange juice; spoon evenly over the chicken.
7. Cover and reduce the heat to low; simmer for about 5 minutes or until the chicken is cooked through.
8. Sprinkle the sliced almonds over the top and serve immediately.

flour, sugar, ground cinnamon, salt, blanched almond, eggs, chicken, vegetable oil, orange marmalade, orange juice, blanched almond

Taken from www.food.com/recipe/moroccan-chicken-426496 (may not work)