|Sat Fat||3.1 g
|Mono Fat||6.1 g
|Poly Fat||2.1 g
||Vitamin E||3.4 mg*
|* total alpha-tocopherol equivalents
created by: Almond Board of California
1 cup toasted blanched almonds, ground*
1/2 cup grated Parmesan cheese
1/2 tsp. garlic salt
1/2 tsp. poultry seasoning
1/2 tsp. paprika
1/2 tsp. dill weed
1/4 tsp. pepper
2 1/2 lb. chicken pieces, skinned
Orange Mustard Sauce
Combine almonds, cheese, garlic salt, poultry seasoning, paprika, dill weed and pepper. Coating may be stored in airtight container in dry, cool location. Dip chicken in lemon juice and coat with almond coating. Place on baking sheet. Bake at 400 degrees, 30 to 40 minutes. Serve with Orange Mustard Sauce. Makes 6 servings (1 1/2 cups coating mix).
Orange Mustard Sauce : Combine 2 tablespoons honey, 1 tablespoon cider vinegar, 1/2 teaspoon dry mustard and 1/4 teaspoon each grated orange and lemon peel. Stir in 1/4 cup orange juice and 2 tablespoons lemon juice. Place 1 teaspoon cornstarch in small saucepan. Blend in sauce mixture; bring to boil. Cook, stirring constantly, until mixture thickens. Serve warm or cool. Makes about 1/2 cup.
Note: *Grind almonds in food processor or a few at a time in the blender.