Almond-Crusted Chicken With Rhubarb Chutney

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   Preheat oven to 350u00b0F. Use half of the butter to grease an 8- by 8-inch baking dish. Whisk egg in a shallow bowl. In another shallow bowl, stir together almonds, flour, cilantro, 1/2 teaspoon salt and 1/2 teaspoon pepper. Season chicken with more salt and pepper, and dredge each breast in egg, then in almond mixture. Place breasts in prepared baking dish, brush with remaining melted butter, and bake for 35 to 40 minutes, until chicken is golden brown and juices run clear. Serve with Rhubarb Chutney.

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   Rhubarb Chutney:

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   Combine 1/2 pound fresh rhubarb (as red as possible), diced, with 1/4 cup orange juice and 1/3 cup sugar in a small saucepan. Turn to high heat and bring to a simmer; reduce to low and simmer gently just until rhubarb is soft but not mushy. Gently stir in 1/2 teaspoon mild chili powder and 1/4 teaspoon salt. Serve, or store refrigerated and covered up to 1 day before serving. Serve warm or at room temperature.

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   Nutrition information per serving:

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   Calories 279, Cholesterol 80 mg, Total fat 16 g, Fiber 2 g, Saturated 7 g, Calcium 100 mg, Monounsaturated 7 g, Magnesium 44 mg, Polyunsaturated 5 g, Sodium 476 mg, Carb 28 g, Potassium 374 mg, Protein 7 g, Vitamin E 3 mg

* Per serving · 4 servings · Values may vary.

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