Almond Orange Crusted Chicken with Fennel Arugula Salad

4.5
(23)

Traditional chicken dinner gets a modern-day makeover with sliced almonds and orange zest to perk up an old standby. Use the left over orange slices for a refreshing side salad with arugula, fennel and lemon juice.

4
4
Servings:
4
Yield:
4 servings

Ingredients

  • 1 orange

  • 2 egg whites

  • ¾ cup sliced almonds, coarsely chopped

  • ½ teaspoon salt

  • ½ teaspoon freshly ground black pepper

  • ¼ cup all-purpose flour

  • 4 (4 ounce) pieces thin-sliced boneless, skinless chicken breast

  • 1 serving Cooking spray

  • ½ small bulb of fennel, halved, cored and thinly sliced into half-moons

  • 4 cups arugula, lightly packed, coarsely chopped if leaves are large

  • 2 tablespoons extra-virgin olive oil

  • 2 tablespoons fresh lemon juice

Directions

  1. Preheat the oven to 450 degrees F. Ten minutes before you are ready to cook the chicken, put a baking sheet in the oven to pre-heat.

  2. Finely zest the orange and set the zest aside. Cut the top and bottom off of the orange, sit the orange on one end on a cutting board and cut the entire peel and pith off by cutting downward following the shape of the fruit. Then, using a paring knife, remove each section of orange from the membrane. Set the orange sections aside.

  3. In a shallow bowl, whisk the egg whites until slightly frothy. In a large shallow bowl or on a plate, combine the orange zest, almonds, and 1/4 teaspoon each of the salt and pepper. Put the flour on a large plate.

  4. Remove the pre-heated baking sheet from the oven and spray with cooking spray.

  5. Dip the chicken breasts, one at a time, first into the flour, shaking off any excess, then into the egg white, and then coat with the almond mixture and place on the baking sheet. Spray the top of the chicken with cooking spray. Bake for 6 minutes, turn and bake for 6 minutes more, until the chicken is cooked through and the coating is golden.

  6. While the chicken is cooking, combine the fennel, arugula and orange sections in a large bowl. In a small bowl whisk together the olive oil, lemon juice, and remaining 1/4 teaspoon each of salt and pepper. Pour the dressing over the salad and toss to coat.

  7. To serve, place one large or two small chicken cutlets on each plate and top with a mound of the salad.

Tips

Created by: Ellie Krieger, cookbook author, “So Easy: Luscious Healthy Recipes for Every Meal of the Week.”

Nutrition Facts (per serving)

362 Calories
19g Fat
17g Carbs
31g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 362
% Daily Value *
Total Fat 19g 24%
Saturated Fat 3g 13%
Cholesterol 65mg 22%
Sodium 390mg 17%
Total Carbohydrate 17g 6%
Dietary Fiber 4g 14%
Total Sugars 5g
Protein 31g 62%
Vitamin C 31mg 34%
Calcium 121mg 9%
Iron 2mg 9%
Potassium 570mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.