Almond Crusted Chicken with Tomato Citrus Sauce

¼ cup olive oil

2 cloves garlic, chopped

2 cups roma (plum) tomatoes, diced

1 cup diced orange wedges

¼ cup chopped fresh rosemary

¼ cup chopped fresh thyme

⅛ teaspoon salt

1 cup ground almonds

¼ cup all-purpose flour

⅛ teaspoon ground cumin

⅛ teaspoon curry powder

⅛ teaspoon ground turmeric

⅛ teaspoon salt

⅛ teaspoon ground black pepper

6 skinless, boneless chicken breast halves

¼ cup olive oil

¼ cup clarified butter

To Make Sauce: Heat 1/4 cup olive oil in a large saucepan over medium heat. Saute garlic for 2 minutes, then add the tomato, orange, rosemary, thyme, salt and pepper and stir together. Cover and cook over medium heat for 15 minutes; remove cover and let sauce reduce for an additional 15 minutes. Set aside and keep warm.

To Make Crusted Chicken: In a shallow dish or bowl, mix together the almonds, flour, cumin, curry powder, turmeric, 1/8 teaspoon salt and 1/8 teaspoon pepper. Coat breasts in flour mixture and fry in a large skillet with 1/4 cup oil and clarified butter for about 5 to 7 minutes each side, or until golden brown and cooked through (juices run clear).

When ready to serve, place chicken on a platter and top with warm sauce; do this right before serving, to retain crispiness of the chicken.