Reviewed: May 2, 2012

I only made the chicken. It's great that it's healthy but it does need some kind of orange sauce.

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Reviewer:

D-LITE

Cooking Level: Expert

Reviewed: Jan. 17, 2012

I would have given this recipe three stars, but my husband really liked it so I've given it four. The orange zest gave the chicken a slightly bitter taste and the salad dressing was a little too lemony for my taste. Maybe with a few modifications it would be better...I feel like the chicken needed a little bit of glaze or something. This recipe is worth a try but not one of my favorites.

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Reviewer:

Cuddlebugs333

Cooking Level: Intermediate

Reviewed: Nov. 14, 2011

This got mixed reviews in our house. I liked it a lot, it was very refreshing and healthy. Husband didn't care for it.

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2 users found this review helpful

Reviewer:

JENNY-REDS

Cooking Level: Intermediate

Living In: Glenmoore, Pennsylvania, USA

Reviewed: Sep. 15, 2011

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.

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2 users found this review helpful

Reviewer:

PamMar

Cooking Level: Intermediate

Home Town: Pompano Beach, Florida, USA

Living In: Wellington, Florida, USA

Reviewed: Feb. 21, 2011

does anybody think a marmalade glaze would be good on top of this? or maybe like some type of orange-y type chutney?

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4 users found this review helpful

Reviewer:

tektikal

Reviewed: Feb. 19, 2011

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.

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7 users found this review helpful

Reviewer:

jenpete

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Living In: Lake Oswego, Oregon, USA

Reviewed: Feb. 18, 2011

I really liked this my family did not like the orange flavor of the chicken.

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5 users found this review helpful

Reviewer:

karin

Cooking Level: Intermediate

Home Town: Hamden, Connecticut, USA

Living In: Providence, Rhode Island, USA

Reviewed: Feb. 17, 2011

So good!!!! I suggest buying more almonds. I didnt have fresh fennel so I used dried, still good but I''m sure fresh would have been much better. I also added shallots to the salad. Delicious!

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Reviewer:

webheadcooks

Reviewed: Feb. 5, 2011

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.

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27 users found this review helpful

Reviewer:

Brook

Cooking Level: Intermediate

Home Town: Santa Rosa, California, USA

Living In: Salt Lake City, Utah, USA

Reviewed: Jan. 30, 2011

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.

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12 users found this review helpful