Almond-Crusted Chicken

These quick-cooking chicken cutlets get their oven-crisped coating from chopped almonds, which are chock-full of healthy fats.

Book credits as follows: Reprinted with permission from The Good Housekeeping 400 Calorie Chicken 2013 by Hearst Books, an imprint of Sterling Publishing Co., Inc.

Almond-Crusted Chicken

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    2 oranges 1/2 teaspoon ground black pepper
    4 cups thinly sliced red cabbage 1 tablespoon all-purpose flour
    2 large carrots, peeled and cut into thin matchsticks 1/2 cup almonds, very finely chopped
    1 large yellow pepper, very thinly sliced 1 large egg white
    2 tablespoons snipped chives 1/4 teaspoon ground cumin
    3 tablespoons white wine vinegar 1/4 teaspoon no-salt-added chili powder
    4 teaspoons canola oil 4 chicken breast cutlets
    1/2 teaspoon salt


    Prep: 20 min Total:
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    • 1

      Arrange one oven rack in lowest position; place 15" by 10" jelly-roll pan on rack. Preheat oven to 450°F with pan inside.

    • 2

      Cut peel and white pith from oranges; discard. Cut oranges into segments, slicing on either side of membranes, and drop segments into large bowl; squeeze juices from membranes into bowl. Add cabbage, carrots, yellow pepper, chives, vinegar, 1 teaspoon oil, and ¼ teaspoon each salt and pepper. Toss well; let slaw stand.

    • 3

      Spread flour on medium plate; spread almonds on second plate. In pie plate, beat egg white until foamy. Sprinkle cumin, chili, and remaining ¼ teaspoon each salt and pepper over chicken. Press one side of each cutlet in flour; shake off excess. Dip same side in egg white; press into nuts.  

    • 4

      Remove hot pan from oven; brush with remaining oil. Add cutlets, nut side down; roast 10 to 12 minutes, until instant-read thermometer inserted horizontally into cutlet registers 165°F. Serve with slaw.

    nutritional information

    7 g
    15 g
    Saturated Fat:
    2 g
    28 g
    30 g
    425 mg
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