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Almond Orange Crusted Chicken with Fennel Arugula Salad

Almond Orange Crusted Chicken with Fennel Arugula Salad

Almond Board of California

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.

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Original recipe yields 4 servings

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Nutrition

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  • 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

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.
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Reviews

Brook
27
2/7/2011

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 chicken, giving a nice citrus flavor. We gave up on using the fennel, but the meal didn't taste like it was missing anything. Even our 2.5 year old enjoyed the chicken. We will be making this again.

Dave W.
12
1/31/2011

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 on a parchment paper-lined baking sheet. I used all of the zest and the wedges from a large navel orange, but also added some additional orange wedges from a mandarin orange. Makes a nice presentation. Would make again.

jenpete
7
2/22/2011

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 almond/orange zest coating - I ran out after the third breast (although in fairness, they were thick breasts). My almond coating burned to the pan, so next time I'll try another reviewer's suggestion and use parchment paper. I'm not sure if it made a difference, but I marinated the chicken in OJ while I prepared the coating.