Almond Chicken Breasts / Lemon Couscous 10/98

Categories:
poultry

1/2 cup sliced almonds
1/4 cup flour
3 teaspoon grated lemon zest; divided
1 1/2 teaspoon coriander; divided
3/4 teaspoon cumin; divided
3/4 teaspoon salt; divided
1/4 teaspoon pepper; divided
4 chicken breast halves
1 egg; slightly beaten
3 tablespoon butter; divided
3 carrots; sliced 1/4 thick
6 scallions; chopped
1 can chicken broth
1/2 cup canned peaches; chopped
1 cup couscous; uncooked

In a blender process almonds and flour until ground. Combine almond mixture with 2 ts. zest, 1 ts. coriander, 1/2 ts. cumin, 1/2 ts salt and 1/8 ts. pepper. Tenderize chicken with a mallet. Dip chicken into egg; coat with almond mixture and set aside. In a skillet melt 2 Tb. butter over medium high heat. Add chicken; cook, turning once, until browned, abour 4 minutes per side. Reduce heat to low; cook, turning occasionally, until no longer pink in center, about ten minutes. Remove chicken; keep warm. In same skillet melt remaining butter over high heat. Add carrots and scallions; cook until carrots soften, 6 minutes. Add broth, peaches, 1/4 cup water and remaining zest and spices. Bring to a boil. Stir in couscous. Return chicken to skillet. Cover; remove from heat. Let stand five minutes. Fluff couscous with a fork. Serve.

Yield: 4 servings