Cooking time: 12 minutes

Editor's Note
You can marinate the chicken escalopes in 4 Tbsp. orange juice and 2 Tbsp. oil for 10 minutes before cooking. The orange flavor will be more pronounced and the chicken tenderer and moister. 

Chicken

1. Preheat the oven to 225°C / 450°F degrees. Ten minutes before you are ready to cook the chicken, put a baking sheet in the oven to preheat.
2. Finely zest the orange and set aside. Trim the fruit’s ends; set a flat side on a cutting board. Slice off the peel and pith in sections, following the shape of the fruit. Cut toward the center, along a membrane. Then slice along the adjacent membrane until the cuts meet, releasing the segment. Repeat to release all suprêmes. Set aside.
3. In a bowl, whisk the egg white until slightly frothy.
4. 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.
5. Remove the pre-heated baking sheet from the oven and spray with cooking spray.
6. 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.
7. 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.

Salad

1. While the chicken is cooking, cut the fennel bulb in half, core and thinly slice into half-moons (about 1 cup).
2. Combine the fennel, arugula and orange supremes in a large bowl.
3. In a small bowl whisk together the olive oil, lemon juice, and remaining 1/4 teaspoon each of salt and pepper.
4. Pour the dressing over the salad and toss to coat.

To serve, place one chicken escalope on each plate with the salad alongside.