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1
In a medium saucepan, bring raspberries, water, and honey to boiling; cook over medium heat for about 3 to 4 minutes or until raspberries begin to break up.
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2
In a small bowl, stir together cornstarch and cold water until smooth, then stir into raspberry mixture.
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3
Cook and stir the mixture until it's thickened and bubbly, about 5 minutes.
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4
Remove from heat and season to taste with some salt and black pepper.
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5
Cover the sauce, and keep it warm.
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6
Place each breast half between 2 pieces of plastic wrap.
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7
Lightly pound each chicken piece to about 1/8 inch thick.
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8
In a bowl, beat egg and milk together.
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9
Place coarsely ground almonds in a shallow dish.
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10
Dip each piece of chicken into the egg mixture.
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11
Coat both sides with almonds, pressing the nuts gently into chicken.
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12
In a large skillet, heat the olive oil.
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13
Cook the chicken, 2 pieces at a time, over medium heat for 10 to 12 minutes or until almond coating is golden brown and chicken no longer is pink.
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14
Turn chicken once halfway through cooking time.
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15
Place chicken on a baking sheet; top each piece with a slice of Brie.
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16
Bake in a 350 degree F oven for 2 to 3 minutes or until the cheese is softened.
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17
Remove from oven.
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18
Place one piece of chicken, cheese side up, on each plate.
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19
Top each serving with warm Raspberry Sauce and sprinkle with proange peel, if using.
