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|
|Grated peel of 1 medium orange (about 2 teaspoons)|
|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)|
- 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.
- 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.
- 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.
- 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.
Serve on a bed of buttered, French-cut green beans.
|Serving Size:||1 orange almond chicken breast|
|Saturated Fat||2 g|
|Total Fat||23 g|
|Calories from Fat||53 %|
Check out more recipes for Chicken & Other Poultry