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Recipe for Almond Orange Crusted Chicken with Fennel Arugula Salad by Dawn’s Recipes

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Recipe for Almond Orange Crusted Chicken with Fennel Arugula Salad by Dawn's Recipes

We’ve outlined all the ingredients and directions for you to make the perfect Almond Orange Crusted Chicken with Fennel Arugula Salad. The Almond Orange Crusted Chicken with Fennel Arugula Salad recipe should make enough food for 4 servings.

You can add your own personal twist to this Almond Orange Crusted Chicken with Fennel Arugula Salad recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this Almond Orange Crusted Chicken with Fennel Arugula Salad recipe.

Ingredients for Almond Orange Crusted Chicken with Fennel Arugula Salad

  • 1 orange
  • 2 eggs whites
  • 3/4 cup sliced almonds, coarsely chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup all purpose flour
  • 4 pieces thin-sliced boneless, skinless chicken breast (about 1 pound total)
  • Cooking spray
  • 1/2 small bulb of fennel, halved, cored and thinly sliced into half-moons (about 1 cup)
  • 4 cups arugula, lightly packed, coarsely chopped if leaves are large
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoon fresh lemon juice

Directions for Almond Orange Crusted Chicken with Fennel Arugula Salad

  1. Preheat the oven to 450 F degrees. 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 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.
  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.

Cookware for your recipe

You will find below are cookware items that could be needed for this Almond Orange Crusted Chicken with Fennel Arugula Salad recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.

  • Cooking pots
  • Frying pan
  • Steamers
  • Colander
  • Skillet
  • Knives
  • Cutting board
  • Grater
  • Saucepan
  • Stockpot
  • Spatula
  • Tongs
  • Measuring cups
  • Wooden Spoon

Categories in this Recipe

  • Salad Recipes
  • Chicken Recipes
  • Poultry – Poultry (/ˈpoʊltri/) are domesticated birds kept by humans for their eggs, their meat or their feathers. These birds are most typically members of the superorder Galloanserae (fowl), especially the order Galliformes (which includes chickens, quails, and turkeys). The term also includes birds that are killed for their meat, such as the young of pigeons (known as squabs) but does not include similar wild birds hunted for sport or food and known as game. The word “poultry” comes from the French/Norman word poule, itself derived from the Latin word pullus, which means small animal.The domestication of poultry took place around 5,400 years ago in Southeast Asia. This may have originally been as a result of people hatching and rearing young birds from eggs collected from the wild, but later involved keeping the birds permanently in captivity. Domesticated chickens may have been used for cockfighting at first and quail kept for their songs, but soon it was realised how useful it was having a captive-bred source of food. Selective breeding for fast growth, egg-laying ability, conformation, plumage and docility took place over the centuries, and modern breeds often look very different from their wild ancestors. Although some birds are still kept in small flocks in extensive systems, most birds available in the market today are reared in intensive commercial enterprises.Together with pig meat, poultry is one of the two most widely eaten types of meat globally, with over 70% of the meat supply in 2012 between them; poultry provides nutritionally beneficial food containing high-quality protein accompanied by a low proportion of fat. All poultry meat should be properly handled and sufficiently cooked in order to reduce the risk of food poisoning. Semi-vegetarians who consume poultry as the only source of meat are said to adhere to pollotarianism.The word “poultry” comes from the West & English “pultrie”, from Old French pouletrie, from pouletier, poultry dealer, from poulet, pullet. The word “pullet” itself comes from Middle English pulet, from Old French polet, both from Latin pullus, a young fowl, young animal or chicken. The word “fowl” is of Germanic origin (cf. Old English Fugol, German Vogel, Danish Fugl).
  • Arugula – Rocket (British English) or arugula (American English) (Eruca vesicaria; syns. Eruca sativa Mill., E. vesicaria subsp. sativa (Miller) Thell., Brassica eruca L.) is an edible annual plant in the family Brassicaceae used as a leaf vegetable for its fresh, tart, bitter, and peppery flavor. Other common names include garden rocket (in Britain, Australia, South Africa, Ireland, and New Zealand), and eruca. It is also called “ruchetta”, “rucola”, “rucoli”, “rugula”, “colewort”, and “roquette”. Eruca sativa, which is widely popular as a salad vegetable, is a species of Eruca native to the Mediterranean region, from Morocco and Portugal in the west to Syria, Lebanon, Egypt and Turkey in the east.
  • Nut Recipes
Chef Dawn
Chef Dawn

Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies.

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Picture of Chef Dawn

Chef Dawn

Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies Read Full Chef Bio Here .

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