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Orange-Almond Chicken

Orange-Almond Chicken

Orange-Almond Chicken

Calcium-rich almonds create a crunchy coating for low-fat chicken breasts. Add a heaping helping of your favorite green vegetable on the side for a nutritious, easy-to-make meal.


Makes 6 servings


1-1/2 pounds boneless skinless chicken breasts
Salt and black pepper
1-1/2 cups sliced almonds
2 tablespoons flour
Grated peel of 1 medium orange (about 2 teaspoons)
1 egg
2 tablespoons water
2 to 4 tablespoons olive oil
Juice of 2 medium oranges (about 1/2 cup)
3/4 cup chicken broth
1 tablespoon Dijon mustard
Additional grated orange peel and almonds for garnish (optional)


  1. Cover chicken breasts with plastic wrap and pound to 1/4-inch thickness; season with salt and pepper. Place almonds and flour in bowl of food processor; process with on/off pulses until coarse crumbs form. Add orange peel and pulse to combine.
  2. Lightly beat egg and water in shallow bowl. Place almond mixture on plate. Coat chicken breasts in egg and then in almond mixture, pressing to make almond coating stick.
  3. Heat 2 tablespoons oil in large skillet over medium-high heat. Cook chicken in batches without crowding skillet until lightly browned and no longer pink in center, about 5 minutes per side. Keep warm.
  4. Add orange juice to same skillet; cook and stir until reduced by about half, scraping up brown bits on bottom of skillet. Add chicken broth and mustard; cook and stir 2 or 3 minutes. Pour over chicken. Garnish with additional orange peel and almonds, if desired.

Serving Suggestion

Serve on a bed of buttered, French-cut green beans.

Nutritional Information

Serving Size: 1 orange almond chicken breast
Fiber 4 g
Carbohydrate 11 g
Cholesterol 101 mg
Saturated Fat 2 g
Total Fat 23 g
Calories from Fat 53 %
Calories 387
Protein 35 g
Sodium 222 mg

Dietary Exchange

Fat 2
Meat 4
Fruit 1

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