Main Course
Citrus Almond Chicken
Image and Recipe Copyright © 2003-2010 Jennifer Iserloh
Citrus work as a natural appetite suppressor and goes great with this crunchy, quick to make chicken cutlet coated with heart healthy almonds. Marinate the chicken over night in fresh lemon juice to get the best results. Find out more about the health benefits of grapefruit.
Serves 4
Ingredients
1 1/2 pounds of boneless, skinless chicken cutlets
1/2 cup freshly squeezed lemon juice (about 4 large lemons)
2 teaspoon lemon extract (optional)
1/2 medium pink grapefruit, sectioned, remaining half squeezed
4 teaspoons olive oil
2 tablespoons honey
1 teaspoon Dijon mustard
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon lemon zest
1 cup whole almonds, chopped
1 cup whole wheat breadcrumbs
2 tablespoons sesame seeds
1 egg white
10 ounces baby spinach
1 orange, sectioned
non-fat cooking spray
Directions
In a medium bowl or zipper lock bag, place the chicken, lemon juice, lemon extract and soak covered for 1 hour or overnight.
In a medium bowl, whisk the grapefruit juice, half the olive oil, honey, mustard, half the salt, and pepper. Set aside.
On a plate or piece of wax paper, combine the lemon zest, almonds, breadcrumbs, and sesame seeds. Place the egg white in a shallow bowl. Remove the chicken from the marinade and sprinkle with remaining salt. Dip in egg white and press into the breadcrumb mixture to coat. Coat a large skillet with cooking spray and heat over medium-high heat. Add the olive oil. When the olive oil is hot, add the cutlets, cooking 4-5 minutes per side until the breading is golden brown and the chicken in no longer pink inside.
Divide the spinach among 4 plates and toss with orange and grapefruit sections. Drizzle with dressing and top with chicken cutlets.
Make It A Meal
Serve with Pickled Cucumber Salad or Cucumber Kiwi Gazpacho.
Wine Pairing
Sauvignon Blanc or Chardonnay
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September 29, 2009, 1:25 pm
Loved the dressing, but the almond/whole wheat mixture that was on the chicken fell off as soon as it was turned, and in the pan I used (skillet)burned very quickly. Heat should be lower or most likely should only be cooked in a nonstick frying pan. I also was not happy with the intense lemon flavor of the chicken, so would leave off the lemon extract, or seriously reduce it. The salad and dressing was a keeper though! Will make that part again and throw chopped roasted almonds in with the salad!