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