red chiles, ground
chicken breasts, halved and boneless
1Cook and stir onion in margarine and oil in a 10-inch skillet, until tender.
2Stir in broth, 1/4 cup of almonds, the ground red chiles, vinegar, sugar and cinnamon.
3Heat to boiling; reduce the heat and simmer, uncovered, for 10 minutes.
4Spoon mixture into a blender container, cover and blend on low speed until smooth, about 1 minute.
5Return sauce to skillet.
6Dip chicken breasts into the sauce to coat both sides.
7Place skin sides up in a single layer in the skillet.
8Heat to boiling and then reduce the heat, cover and simmer until done, about 45 minutes.
9Serve sauce over chicken and sprinkle with the remaining slivered almonds.