PHRECIPE

Almond-Crusted Chicken with Rainbow Slaw



Serves 4

Total Time: 30 min
Prep Time: 20 min

Ingredients
• 2 medium oranges
• 4 cups (12 ounces) red cabbage, thinly sliced
• 2 large carrots, cut into thin matchsticks
• 1 large yellow pepper, very thinly sliced
• 2 tablespoons chives, snipped
• 3 tablespoons white wine vinegar
• 4 teaspoons olive oil
• Salt
• Pepper
• 1 tablespoons all-purpose flour
• 1/2 cups almonds, very finely chopped
• 1 large egg white
• 1/4 teaspoons ground cumin
• 1/4 teaspoons no-salt-added chili powder
• 4 (4 ounces each) skinless, boneless chicken-breast cutlets

Directions
1. Arrange 1 oven rack in lowest position; place 15-inch by 10-inch jelly-roll pan on rack. Preheat oven to 450 degrees F.
2. Cut peel and white pith from oranges; discard. Cut oranges into segments; transfer to large bowl with their juices. Add cabbage, carrots, yellow pepper, chives, vinegar, 1 teaspoon oil, and 1/4 teaspoon each salt and freshly ground black pepper. Toss well; let slaw stand.
3. Spread flour on medium plate; spread almonds on another plate. In pie plate, beat egg white until foamy.
4. Sprinkle cumin, chili, and 1/4 teaspoon each salt and pepper over chicken. Press 1 side of 1 piece chicken in flour; shake off excess. Dip same side in egg white; press into nuts. Repeat with remaining chicken.
5. Remove hot pan from oven; brush with remaining oil. Add chicken, nut side down; roast on lowest rack 10 to 12 minutes or until it just loses its pink color. Serve with slaw.

Nutritional Information (per serving)
Calories 359
Total Fat 15g

-From Good Housekeeping Almond Crusted Chicken with Rainbow Slaw Recipe - Good Housekeeping

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