---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CHICKEN ALMENDRADO 2
  Categories: Poultry, Grains
       Yield: 4 servings
  
     1/2 c  Onion; Chopped
       2 tb Margarine Or Butter
       1 tb Vegetable Oil
       1 c  Chicken Broth
     1/4 c  Almonds; Slivered
       1 tb Red Chiles; Ground
       1 ts Vinegar
     1/2 ts Sugar
     1/2 ts Cinnamon; Ground
       4    Chicken Breast Halves;
            - boneless
            Almonds; Slivered
  
   Cook and stir onion in margarine and oil in a 10-inch skillet, until
   tender. Stir in broth, 1/4 cup of almonds, the ground red chiles, vinegar,
   sugar and cinnamon. Heat to boiling; reduce the heat and simmer, uncovered,
   for 10 minutes. Spoon mixture into a blender container, cover and blend on
   low speed until smooth, about 1 minute. Return sauce to skillet. Dip
   chicken breasts into the sauce to coat both sides. Place skin sides up in a
   single layer in the skillet. Heat to boiling and then reduce the heat,
   cover and simmer until done, about 45 minutes. Serve sauce over chicken and
   sprinkle with the remaining slivered almonds.
  
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