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My sister-in-law doesn’t get much opportunity to play in the kitchen, as my brother is the proprietor of Rare Steakhouse in Miami Beach, Florida. Whenever the opportunity arises, she proves she hasn’t lost her touch. Thank you, ELS, for a fabulous dish!
1–2 pound (454–907 g) thinly sliced (or pounded) chicken cutlets
4 tablespoons Bartenura Olive Oil
1 cup Haddar Teriyaki Sauce
1 cup orange juice
1/2 cup Gefen Honey
1 heaping tablespoon crushed garlic (3–4 cloves) or 3-4 cubes Gefen Frozen Garlic
1 teaspoon fresh grated ginger (or 1 Dorot Gardens Frozen Ginger cube)
1/2 cup sliced almonds
1/4 cup brown sugar
Mix all marinade ingredients together. Reserve 1 cup of marinade in a small saucepan. Bring reserved marinade to a boil for three to four minutes. Mixture will become thick and syrupy. Turn off flame.
Marinade the chicken cutlets in the remaining marinade sauce in a ziplock bag for about 30 minutes on the counter, or overnight in the fridge, if you have the time.
In a large skillet, heat four tablespoons olive oil. Remove chicken cutlets from the marinade and pan-sear for four to six minutes on each side. Remove to a serving platter. Pour cooked marinade sauce over the cutlets.
Place sliced almonds and brown sugar in the skillet that you used for searing the cutlets. Stir the mixture over medium heat. The brown sugar will dissolve instantly and within a minute you will have delicious toasted almonds. Turn off the flame and sprinkle almonds over the cutlets.
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