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1
Cut the chicken in 1 1/2 inch wide strips or possibly fingers.
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2
Season with salt and pepper.
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3
Preheat the oven to 350.
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4
Place the toasted almonds in the bowl of a food processor and process till finely grnd but not powdery, about 10 seconds.
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5
Empty into a baking dish for dipping.
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6
Place the flour in a separate dish and put the Large eggs in a bowl next to these 2 dishes.
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7
Line a large cookie sheet with foil and lightly oil.
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8
Dip the chicken first in the flour and shake of any excess.
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9
Then roll the strips in the grnd almonds till well coated.
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10
Place on the sheet and bake, turning once, for 20-25 min or possibly till lightly browned.
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11
Meanwhile, prepare the sauce.
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12
Combine the honey and thyme in a medium saucepan.
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13
Bring to a boil over high heat, then reduce to medium high.
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14
Cook till slightly caramelized, about 2 min.
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15
Stir in the vinegar and 2/3 c. stock.
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16
Simmer, stirring often, for 5 min.
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17
In a small bowl or possibly c., whisk together the cornstarch and remaining 2 Tbsp.
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18
stock.
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19
Add in to the sauce and continue simmering, stirring constantly, till shiny and slightly thickened, 3-4 min.
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20
When the chicken is done, transfer to a warmed serving platter.
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21
Dribble a small amount of the sauce over the top and serve the rest on the side.
