It's a good time to be nutty about almonds

If you like almonds, it's time to eat plenty of them. This year's crop in California was a record-breaker. The estimated harvest in California was 1.33 billion pounds, about 19 percent higher than 2006, according to the U.S. Department of Agriculture.

There are different types on the market. Natural almonds still have their skin, while blanched almonds have the skin removed. Green almonds are a springtime treat, according to the California Almond Board.

Almonds like it cool and dry, so don't leave them on the kitchen counter. Also keep almond packages shut. The nuts absorb odors easily, according to the California Almond Board.

For recipes to use up this bumper crop, check almondsarein.com. You'll find typical dishes, such as chocolate-almond coffeecake. Unusual ones also abound, including Spanish almond-onion soup and even an almond-toffee martini. Of course, cookbooks also have lots of recipes, including this almond lemon chicken.

Almond Lemon Chicken

5 tablespoons lemon juice

3 tablespoons prepared mustard

2 cloves garlic, finely chopped

3 tablespoons olive oil

6 boneless, skinless chicken breast halves (4 ounces each)

¿ cup (2-ounce package) sliced almonds

2 cups chicken broth

1 teaspoon cornstarch dissolved in 1 tablespoon water

2 tablespoons low-sugar orange or lemon marmalade

2 tablespoons chopped fresh parsley

¼ teaspoon red pepper flakes

In a large bowl, combine lemon juice, mustard and garlic; stir in olive oil. Add chicken, and marinate 1 hour at room temperature.

Meanwhile, in large dry skillet, toast almonds until golden. Remove almonds from pan, and set aside.

Drain chicken, reserving marinade. Spray skillet with a small amount of vegetable spray. Cook chicken over medium-high heat in skillet until brown on each side, about 6-10 minutes total, or until tender. Remove, and keep warm.

Pour marinade into pan. Add chicken broth and cornstarch mixture. Cook over high heat, until it boils and is reduced by slightly more than half, about 5 minutes. Stir occasionally to loosen browned bits from skillet and to keep sauce smooth.

Add marmalade, and stir over medium heat until melted. Stir in parsley and red pepper flakes. Return chicken to pan, and heat through. Place chicken on serving platter. Spoon sauce over. Sprinkle with toasted almonds.

Serves six.

"Fix-It and Enjoy-it! Diabetic Cookbook," by Phyllis Pellman Good, with the American Diabetes Association (Good Books, $15.95)