Almond Orange Crusted Chicken with Fennel Arugula Salad

Almond Orange Crusted Chicken with Fennel Arugula Salad

13

"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."

Ingredients

servings 362 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 362 kcal
  • 18%
  • Fat:
  • 18.8 g
  • 29%
  • Carbs:
  • 17.1g
  • 6%
  • Protein:
  • 31.1 g
  • 62%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 390 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

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  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.

Footnotes

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

Reviews

13
  1. 19 Ratings

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Most helpful

This was our first meal to begin a better effort to eat healthier. Gratefully, it was really good! The almonds provided a nice crunch to the chicken. The salad was a nice complement to the ch...

Most helpful critical

I only made the chicken. It's great that it's healthy but it does need some kind of orange sauce.

This was our first meal to begin a better effort to eat healthier. Gratefully, it was really good! The almonds provided a nice crunch to the chicken. The salad was a nice complement to the ch...

A nice combination of flavours and textures with the orange and lemon, and the crunch of the almonds. I used 3 chicken breasts, each sliced in half from the side for 6 portions, and baked them o...

I selected this recipe because I had a lot of arugula in the fridge. I was hesitant because I don't usually like fennel, but followed the recipe exactly and am glad I did. I suggest making more ...

I really liked this my family did not like the orange flavor of the chicken.

does anybody think a marmalade glaze would be good on top of this? or maybe like some type of orange-y type chutney?

We loved this recipe! I pounded 4 chicken breast to about 1/2 inch thick. I didn't have enough almond mix so I had to make some more. I used whole almonds and pulsed them in a food processor. We...

This got mixed reviews in our house. I liked it a lot, it was very refreshing and healthy. Husband didn't care for it.

So good!!!! I suggest buying more almonds. I didnt have fresh fennel so I used dried, still good but I''m sure fresh would have been much better. I also added shallots to the salad. Delicious!

I was so impressed with this recipe. It was that good. Didn't make the salad but the chicken was amazing.