Almond-Crusted Catalan Chicken Jayne Cohen New York, NY 1993 Finalist 1 cut-up broiler-fryer chicken, skinned 1/4 cup mayonnaise 3 garlic cloves, finely minced 2 tablespoons fresh orange juice 2 teaspoons freshly grated orange peel 2 teaspoons honey 1/4 teaspoon cinnamon, divided 3/4 teaspoon salt, divided 1/2 teaspoon pepper, divided 1 cup fine dry plain breadcrumbs 1/2 cut sliced almonds 3 tablespoons olive oil In large mixing bowl, make marinade by mixing together mayonnaise, garlic, orange juice, orange peel, honey, 1/8 teaspoon of the cinnamon, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Add chicken, turning to coat. Cover and refrigerate 1 hour, occasionally spooning marinade over chicken. In pie pan, mix together remaining 1/2 teaspoon cinnamon, breadcrumbs, almonds and olive oil. Bake, stirring occasionally, in 350 degree F. oven about 15 minutes or until golden brown. Remove chicken from marinade and roll, one piece at a time, in breadcrumb mixture. Place chicken in single layer in lightly greased shallow baking pan. Bake in 350F. oven about 1 hour or until crisp and brown and fork can be inserted in chicken with ease. Makes 4 servings.