Spanish Baked Chicken created by: Almond Board of California

servings 6
ingredients 1/2 cup slivered almonds
2 Tbs. almond or olive oil
3 chicken breasts, halved without skin
1/4 tsp. pepper
1/2 tsp. thyme
1/2 tsp. oregano
1 cup chopped onion
1 can (1 lb.) tomatoes
1/2 cup orange juice
1 Tbs. cornstarch
1/4 cup dry sherry
1/4 cup raisins
Orange slices
1 Tbs. minced parsley
preparation Sauté almonds in oil until light gold. Place chicken in 13 x 9 x 2-inch baking pan; sprinkle with pepper, thyme and oregano; top with onion; pour tomatoes and orange juice over.   (Break up tomatoes if whole.) Bake at 400 degrees for 1 1/4 hours or until chicken is tender, basting often with liquid in pan. Blend cornstarch and sherry; mix, along with raisins and half the almonds, into the liquid in pan. Return to oven for 5 minutes to thicken sauce. Arrange orange slices at edge of serving plate. Spoon chicken and sauce into center.   Sprinkle with remaining almonds and parsley.