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1
Preheat oven to 350F.
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2
2.
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3
Finely chop almonds in a mini-chopper or food processor.
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4
Transfer nuts to a shallow dish and stir in paprika.
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5
Lightly whisk egg whites in another shallow dish.
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6
Pat chicken dry and season both sides with salt and pepper.
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7
Dip chicken pieces into egg; shake off excess.
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8
Dredge chicken in nut mixture to coat.
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9
Place on a baking sheet, cover, and refrigerate for at least 20 minutes.
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10
3.
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11
Set a wire rack on a baking sheet.
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12
Heat a medium nonstick skillet over medium-low heat and add 1 tablespoon of oil and butter.
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13
Place chicken, smooth-side down, in pan and increase heat to medium-high.
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14
Cook, turning once, until a golden brown crust forms, about 3 to 4 minutes per side.
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15
Transfer chicken to prepared pan and bake until an instant-read thermometer inserted into sides of chicken registers 160degreesF, about 20 minutes.
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16
4.
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17
Whisk vinegar, salt, and pepper to taste in a medium bowl.
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18
Gradually whisk in remaining 3 tablespoons olive oil.
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19
Add salad greens and toss to coat evenly.
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20
Divide salad evenly among 4 plates.
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21
Slice chicken and serve with salad.
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22
Calories: 570
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23
Total Fat: 37 grams
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24
Saturated Fat: 6 grams
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25
Total Carbohydrate: 10 grams
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26
Protein: 50 grams
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27
Sodium: 280 milligrams
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28
Cholesterol: 105 milligrams
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29
Fiber: 6 gram
