Cooking time: 12 minutes
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.
- 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.
- 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.
- In a bowl, whisk the egg white 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.
- Remove the pre-heated baking sheet from the oven and spray with cooking spray.
- 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.
- While the chicken is cooking, cut the fennel bulb in half, core and thinly slice into half-moons (about 1 cup).
- Combine the fennel, arugula and orange supremes 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.
To serve, place one chicken escalope on each plate with the salad alongside.
Calories 340; Fat 17g; Sat Fat 2g; Mono Fat 11g; Poly Fat 3g; Protein 33g; Carb 15g; Fiber 4g; Cholesterol 65mg; Sodium 410mg; Potassium 683mg; Vitamin E 5.8mg.
Photo and collaboration: Almond Board of California
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