Almond-Crusted Catalan Chicken

This really turns plain-old-chicken into something interesting. I've doubled this recipe and it works just as well. Goes great with some Basmati rice and a green salad. Prep time includes marinating the chickens. Use matzoh meal instead of breadcrumbs and this is perfect for Passover.

• Ready In: 2 hrs 25 mins
• Serves: 6

Ingredients

• 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

Directions

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 350°F oven about 1 hour or until crisp and brown and fork can be inserted in chicken with ease.