- 1/3 cup (80 ml) orange juice
- 1/3 cup (80 ml) orange marmalade
- 1 1/2 tablespoons dijon mustard
- 4 small boneless skinless chicken breast halves, about 625 g in total
- 2 slices (60 g) firm-textured white bread, such as ciabatta or sourdough
- 3/4 cup (115 g) raw almonds
- 3 tablespoons fresh parsley
- 1/2 teaspoon salt
- 1/3 cup (80 ml) olive oil
- In a shallow glass or ceramic baking dish, combine 2 tablespoons orange juice, 2 tablespoons marmalade and 1 tablespoon mustard; combine well. Place chicken in the dish and spoon mixture over to coat. Set aside while preparing coating.
- In a food processor, combine bread, almonds, parsley and salt. Process to a fine crumb consistency. Transfer to a shallow plate or sheet of baking paper.
- Lift chicken from orange mixture, discarding any mixture remaining in dish. Dip chicken in the almond-crumb mixture, pressing it on well. Transfer to a baking tray large enough to hold all the chicken in a single layer. Refrigerate, uncovered, for at least 1 hour, or up to 8 hours.
- Preheat the oven to 180°C.
- In a small bowl, stir together remaining orange juice, marmalade and mustard to make a sauce.
- In a large non-stick frying pan, heat 2 tablespoons oil over medium heat. Add 2 chicken breasts and cook for 1 1/2 minutes per side, or until golden brown and cooked through. Repeat with remaining chicken and oil.
- Transfer all the chicken to a baking dish and bake for 15 minutes, or until crust is golden and chicken is cooked through. Carve chicken into thick slices and serve with the mustard marmalade sauce.