Nut Crusted Chicken

1. 1

   Preheat oven to 350 F.

2. 2

   In medium bowl, toss beets with two tablespoons olive oil. Place on baking sheet; sprinkle with one teaspoon salt and one-half teaspoon pepper. Place in oven and roast 20 minutes. Remove from oven and set aside.

3. 3

   In shallow dish, whisk together yogurt and one tablespoon lemon curd. Add chicken and turn to coat well with yogurt mixture. Marinate at room temperature for 20 minutes.

4. 4

   Prepare gremolata by combining in medium bowl garlic, beet greens, mint, orange zest and two tablespoons olive oil. Stir to combine. Sprinkle with one-half teaspoon salt and one-half teaspoon pepper.

5. 5

   In shallow bowl, whisk eggs. Place almonds and walnuts in separate shallow bowl; stir to combine.

6. 6

   In large skillet over medium heat, warm canola oil. Remove chicken pieces from marinade; wipe off excess yogurt with fingers. Dip chicken first in eggs, then nut mixture to coat. Place in hot skillet and cook, turning, about 5 minutes on each side, or until chicken is cooked through, being careful not to burn nuts. Remove chicken from skillet and set aside.

7. 7

   Prepare vinaigrette by combining remaining olive oil, orange juice, honey, remaining lemon curd and remaining salt and pepper in small bowl. Set aside. Place arugula in large bowl; toss with vinaigrette to coat.

8. 8

   To serve, place dressed arugula on serving platter; top with goat cheese crumbles. Slice each chicken piece into five or six pieces; place on platter, alternating with beet medallions. Top with gremolata.

No additional tips available.