Almond Crusted Chicken with Tomato Citrus Sauce

Ingredients

• 0.3 cup ghee 
• 0.1 teaspoon curry powder 
• 0.3 cup flour all-purpose
• 0.3 cup rosemary fresh chopped
• 0.3 cup thyme leaves fresh chopped
• 2 cloves garlic chopped
• 1 cup ground almonds 
• 0.1 teaspoon ground cumin 
• 0.1 teaspoon ground pepper black
• 0.1 teaspoon ground turmeric 
• 0.3 cup olive oil 
• 1 cup orange wedges diced
• 2 cups roma tomatoes diced (plum)
• 0.1 teaspoon salt 
• 6  chicken breast halves boneless skinless

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. Heat 1/4 cup olive oil in a large saucepan over medium heat.
2. Saute garlic for 2 minutes, then add the tomato, orange, rosemary, thyme, salt and pepper and stir together. Cover and cook over medium heat for 15 minutes; remove cover and let sauce reduce for an additional 15 minutes. Set aside and keep warm.
3. To Make Crusted Chicken: In a shallow dish or bowl, mix together the almonds, flour, cumin, curry powder, turmeric, 1/8 teaspoon salt and 1/8 teaspoon pepper. Coat breasts in flour mixture and fry in a large skillet with 1/4 cup oil and clarified butter for about 5 to 7 minutes each side, or until golden brown and cooked through (juices run clear).
4. When ready to serve, place chicken on a platter and top with warm sauce; do this right before serving, to retain crispiness of the chicken.