SERVES 4
This recipe came about during the many fishing trips I took with my friends a few years back. Before we took off, we always made the traditional breaded chicken, which, if eaten regularly, can put on the pounds given the amount of oil and bread used to prepare it. After several fishing trips, smack in the middle of the open sea, I wondered, How can I make this breaded chicken healthier without losing its crunch? And a light that triggered this recipe went on in my head.
INGREDIENTS:
juice of 4 oranges
4 cloves garlic, minced
1 habanero chile, punctured
½ onion, finely chopped
1 teaspoon soy sauce
4 thin chicken breasts
1 cup whole wheat flour
3 eggs, beaten
2 cups almonds, finely processed
PREPARATION:
1. Preheat the oven to 375°F.
2. To make the marinade, in a bowl combine the orange juice, garlic, chile, onion, and soy sauce. Add the chicken breasts to the marinade, cover the bowl with plastic wrap, and place it in the refrigerator for 4 hours.
3. After the chicken is marinated, lay out three plates and put the flour on one, the eggs on the second, and the ground almonds on the last. Coat a chicken breast in the flour, then the egg, and finally the almonds, setting it on an aluminum foil–lined baking tray. Transfer the tray to the oven and cook for 35 minutes.