Almond Crusted Chicken

1. 1

   Preheat oven to 350F.

2. 2

   2.

3. 3

   Finely chop almonds in a mini-chopper or food processor.

4. 4

   Transfer nuts to a shallow dish and stir in paprika.

5. 5

   Lightly whisk egg whites in another shallow dish.

6. 6

   Pat chicken dry and season both sides with salt and pepper.

7. 7

   Dip chicken pieces into egg; shake off excess.

8. 8

   Dredge chicken in nut mixture to coat.

9. 9

   Place on a baking sheet, cover, and refrigerate for at least 20 minutes.

10. 10

    3.

11. 11

    Set a wire rack on a baking sheet.

12. 12

    Heat a medium nonstick skillet over medium-low heat and add 1 tablespoon of oil and butter.

13. 13

    Place chicken, smooth-side down, in pan and increase heat to medium-high.

14. 14

    Cook, turning once, until a golden brown crust forms, about 3 to 4 minutes per side.

15. 15

    Transfer chicken to prepared pan and bake until an instant-read thermometer inserted into sides of chicken registers 160degreesF, about 20 minutes.

16. 16

    4.

17. 17

    Whisk vinegar, salt, and pepper to taste in a medium bowl.

18. 18

    Gradually whisk in remaining 3 tablespoons olive oil.

19. 19

    Add salad greens and toss to coat evenly.

20. 20

    Divide salad evenly among 4 plates.

21. 21

    Slice chicken and serve with salad.

22. 22

    Calories: 570

23. 23

    Total Fat: 37 grams

24. 24

    Saturated Fat: 6 grams

25. 25

    Total Carbohydrate: 10 grams

26. 26

    Protein: 50 grams

27. 27

    Sodium: 280 milligrams

28. 28

    Cholesterol: 105 milligrams

29. 29

    Fiber: 6 gram

* Per serving · 4 servings · Values may vary.