1) Orange Juice - 4 tbsp.
2) Orange Marmalade - 4 tbsp.
3) Dijon mustard - 6 tsp.
4) Chicken breasts - 4 small skinless, boneless pieces (about 1.25 kg/1 1/4 lb.), cut into halves and pounded into 1/4" thickness.
For the Sauce:
1) Firm-textured white bread - 2 firm-textured slices (2 oz./56 g).
2) Almonds - 1 cup, unblanched (5 1/2 oz./150 g).
3) Packed parsley leaves - 1/4 cup (1/3 oz./11 g).
4) Olive oil - 4 tbsp.
A shallow glass/ceramic baking dish, a food processor, a small bowl, a shallow plate/waxed paper sheet, a baking sheet or platter and a large nonstick skillet.
1) Add 2 tbsp. of orange juice, 2 tbsp. of marmalade and 4 tsp. of mustard into a shallow glass/ceramic baking dish.
2) Lay the chicken in the orange mixture. Coat well. Let sit while you turn your attention to the coating.
3) Add the bread, almonds and parsley into the food processor and process until a fine crumb consistency is achieved.
4) Shift the contents to a shallow plate/waxed paper sheet. Take the chicken away from the orange mixture and dip in the almond-crumb mixture to coat well.
5) Transfer the chicken breasts to a baking sheet or platter large enough to hold them in a single layer. Chill, uncovered, for at least an hour or a maximum of 8 hours.
6) Stir the remaining orange juice, marmalade and mustard together in a small bowl.
7) Pour 2 tbsp. of oil into the skillet and heat over medium temperature.
8) Add two chicken breasts to the pan and cook both sides of each for about 2 mins or until thoroughly cooked and golden brown.
9) Repeat the process with all the remaining chicken breasts and oil.
10) Slice each of the chicken breasts across. Serve warm.