Recipe by Almond Board of California
"Traditional chicken dinner gets a modern-day makeover with sliced almonds and orange zest to perk up an old standby. Use the left over orange slices for a refreshing side salad with arugula, fennel and lemon juice."
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sliced almonds, coarsely chopped
freshly ground black pepper
4 (4 ounce)
pieces thin-sliced boneless, skinless chicken breast
bulb of fennel, halved, cored and thinly sliced into half-moons
arugula, lightly packed, coarsely chopped if leaves are large
extra-virgin olive oil
fresh lemon juice
This was our first meal to begin a better effort to eat healthier. Gratefully, it was really good! The almonds provided a nice crunch to the chicken. The salad was a nice complement to the chicken, giving a nice citrus flavor. We gave up on using the fennel, but the meal didn't taste like it was missing anything. Even our 2.5 year old enjoyed the chicken. We will be making this again.
I only made the chicken. It's great that it's healthy but it does need some kind of orange sauce.
A nice combination of flavours and textures with the orange and lemon, and the crunch of the almonds. I used 3 chicken breasts, each sliced in half from the side for 6 portions, and baked them on a parchment paper-lined baking sheet. I used all of the zest and the wedges from a large navel orange, but also added some additional orange wedges from a mandarin orange. Makes a nice presentation. Would make again.
I selected this recipe because I had a lot of arugula in the fridge. I was hesitant because I don't usually like fennel, but followed the recipe exactly and am glad I did. I suggest making more almond/orange zest coating - I ran out after the third breast (although in fairness, they were thick breasts). My almond coating burned to the pan, so next time I'll try another reviewer's suggestion and use parchment paper. I'm not sure if it made a difference, but I marinated the chicken in OJ while I prepared the coating.
I really liked this my family did not like the orange flavor of the chicken.
does anybody think a marmalade glaze would be good on top of this? or maybe like some type of orange-y type chutney?
We loved this recipe! I pounded 4 chicken breast to about 1/2 inch thick. I didn't have enough almond mix so I had to make some more. I used whole almonds and pulsed them in a food processor. We loved the flavors in this. The licorice-y fennel (NOT the herb), sweet orange and spicy arugula went very well together.
This got mixed reviews in our house. I liked it a lot, it was very refreshing and healthy. Husband didn't care for it.
* Percent Daily Values are based on a 2,000 calorie diet.
Almond Orange Crusted Chicken with Fennel Arugula Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 169
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