Ingredients:
2 eggs, beaten
1 c. all-purpose flour
3/4 c. coarsely chopped almonds
1/2 c. sugar
2 tsp. salt
1 tsp. ground cinnamon
6 boneless, skinless chicken breast halves (1 1/2-2 lbs. total)
1 1/2 c. peach preserves*
1/2 c. Amaretto liqueur
Preheat oven to 400 degrees.
Line a baking sheet with aluminum foil and spray foil with nonstick cooking spray. Place eggs in a shallow bowl and beat well. In another shallow bowl, combine flour, almonds, sugar, salt and cinnamon; mix well. Dip chicken into beaten eggs, then into the flour mixture, coating completely. Roll up each chicken breast tightly jelly-roll style and place seam side down on the prepared baking sheet. Bake @ 400 degrees for 20 minutes. Meanwhile, combine marmalade, preserves and Amaretto in a small saucepan. Cook for about 5 minutes over medium-low heat until melted and well combined, stirring occasionally. Reduce oven heat to 350 degrees. Remove chicken from the oven; spoon the amaretto sauce evenly over each chicken breast, using all the sauce. Return to the oven and cook 10-15 minutes more or until chicken is no longer pink. Serve immediately. 6 servings.
*You can also make the sauce using 3/4 c. peach preserves and 3/4 c. orange marmalade....we really like that combination. I stick with all-fruit spreads, low sugar or sugar free preserves and marmalade.
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