Spiced Almond Crusted Chicken With Roasted Red Pepper Pecan Sauce

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Diamond Nuts


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For the Spiced Almond Coating:

1 cup Diamond Whole Almonds

½ cup sesame seeds

2 tablespoons coriander seeds

2 tablespoons cumin seeds

1 teaspoon sea salt

1 teaspoon pepper

½ teaspoon dried thyme

For the Roasted Red Pepper Pecan Sauce:

1 cup Diamond Shelled Pecans

12 ounces bottled roasted red peppers, drained, coarsely chopped

2 tablespoons plain breadcrumbs

3 tablespoons pomegranate juice

1 tablespoon honey

½ teaspoon ground cumin

½ teaspoon salt

3 tablespoons olive oil

2 egg whites plus 1 tablespoon water, lightly beaten

¼ cup vegetable oil

6 boneless, skinless chicken breast halves, lightly pounded

Finely minced fresh parsley for garnish (optional)

Finely minced red pepper for garnish (optional)

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