Ingredients
6
skinless boneless chicken breast halves (2 lb total)
1
(3-inch) cinnamon stick
1
tsp dried oregano (preferably Mexican), crumbled
2
Turkish bay leaves or 1 California
1
cup chopped onion (1 medium)
1
tbsp chopped garlic (2 to 3 cloves)
1
cup low-sodium chicken broth or water
1
tbsp chopped fresh flat-leaf parsley
Directions
1.
Put oven rack in middle position and preheat oven to 375°F.
2.
Spread 1/4 cup almonds on a baking sheet and toast in oven until golden, 8 to 10 minutes.
3.
Meanwhile, finely grind remaining 1/2 cup almonds in a food processor about 1 minute (don\'t grind to a paste).
4.
Pat chicken dry and sprinkle with 1/2 teaspoon salt.
5.
Heat a dry 12-inch heavy skillet over moderate heat, then toast ground almonds, cinnamon stick, oregano, and bay leaves, stirring constantly, until almonds are pale golden, about 2 minutes. Transfer to a bowl and wipe skillet clean.
6.
Heat oil in skillet over high heat until hot but not smoking, then sauté chicken, turning over once, until golden, about 5 minutes total. Transfer chicken to a plate.
7.
Add bacon to skillet and cook over moderate heat, stirring, until bacon begins to render fat and turn golden, about 1 minute. Add onion and garlic and cook, stirring occasionally, until golden, about 3 minutes. Stir in ground- almond mixture and chicken broth and boil, scraping up brown bits, 1 minute. Stir in pepper and remaining 1/2 teaspoon salt. Add chicken, turning to coat, then reduce heat to moderate and simmer, covered, until chicken is just cooked through, about 5 minutes. Stir in parsley and sliced almonds. Discard cinnamon stick and bay leaves. Serve chicken with sauce spooned on top.
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