Spanish-style chicken with almonds, raisins, and olives  (Sally
Pasley Vargas for The Boston Globe) By Sally Pasley Vargas Globe
Correspondent / February 17, 2010  E-mail this article  Invalid
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Reprints|   • | Text size +  Serves 4 with leftovers  6
skinless, boneless chicken breasts (7 to 8 ounces each) 1
teaspoon grated orange rind Juice of 2 oranges 1 small clove
garlic, finely chopped 4 tablespoons chopped fresh parsley 4
tablespoons olive oil, and more if needed Salt and pepper, to
taste 1/2 cup sliced almonds 1/2 cup chicken stock, and more if
needed 3 tablespoons golden raisins 1/2 cup pitted green olives
1/3cup medium-dry sherry 1. If the chicken breasts are thick on
one side, place them between 2 pieces of plastic wrap and pound
the thick end lightly with a rolling pin so that the entire
breast is an even thickness.  2. In a bowl, stir the orange rind
and juice, garlic, 2 tablespoons of