red chiles, ground
chicken breasts, halved and boneless
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.