Almond Orange Crusted Chicken With Fennel Arugula Salad

Ingredients

• Servings: 4
• 1 orange
• 2 egg whites
• 3/4 cup sliced almonds, coarsely chopped
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup all-purpose flour
• 4 (4 ounce) pieces thin-sliced boneless, skinless chicken breast
• cooking spray
• 1/2 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

Recipe

• 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.
• 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.
• 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.
• remove the pre-heated baking sheet from the oven and spray with cooking spray.
• dip the chicken breasts, one at a time, first into the flour, shaking off any excess, then into the egg , 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.
• 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.
• to serve, place one large or two small chicken cutlets on each plate and top with a mound of the salad.