Almond Crusted Rosemary Chicken

4 chicken breasts
Natural almonds (handful per breast)
2 large tomatoes
2/3 cup olive oil
Grated parmesan cheese
2 stems fresh rosemary
Frozen corn
Sour cream
Cayenne pepper
Picante sauce
Olive oil
Fresh rosemary.
Garlic in olive oil
Salt and pepper
Red bell pepper
Small paper bag
Flour
Beaten egg with splash of milk

Marinade
2/3 cup olive oil
rosemary

Brush chicken breasts generously with marinade. Season with salt, pepper, and cayenne. Cover and let marinade for up to an hour.

Crush almonds into coarse pieces.

Dredge chicken breasts in flour, dip in beaten egg, and roll in almond pieces.

Pour remaining marinade in skillet. Brown chicken breasts over medium heat; 3 minutes per side. Turn heat down to simmer, cover pan, and cook for 30 minutes turning occasionally.

Cut bell pepper in half and remove seeds. Lay cut side down in baking pan sprayed with olive oil. Slice tomato in 1/2 inch slices. Brush both sides with the marinade. Put into pan with bell pepper. Broil on low for 10 minutes. Remove pepper halves and place in paper bag; fold over the top. Return tomato slices to oven for 10 more minutes.

Heat 1 tablespoon garlic in olive oil. Add 2 cups frozen corn. Stir and let cook over medium heat for 10 minutes, stirring occasionally. While corn is cooking, remove skin from bell pepper, and slice thinly. Add to corn and continue cooking.

To serve, put a generous helping of corn on a plate. Top with a chicken breast, and lay tomato slice on top of the breast. Sprinkle with parmesan cheese.

Recipe and photograph provided courtesy of the National Chicken Council.