Almond-Crusted Chicken Breast

• 3 tablespoons orange juice
• 2 tablespoons lemon juice
• 3/4 cup extra virgin olive oil
• salt and pepper
• 4 boneless skinless chicken breasts
• 1/4 cup finely chopped almonds
• 2 tablespoons canola oil
• 6 cups fresh spinach, cleaned and stemmed

1. To make the vinaigrette combine the juices in a small bowl.
2. Add the olive oil and season to taste with salt and pepper.
3. Season the chicken with salt and pepper and press the almonds on one side to form a crust.
4. Heat the canola oil in a hot pan, add the chicken and cook 3 minutes on each side, or until done.
5. Cook the spinach and 1/2 cup of the vinaigrette in a large pan over medium-high heat for 2 minutes, or until the spinach is just wilted.
6. Serve each chicken breast on a bed of spinach.
7. Season to taste with salt and pepper.

orange juice, lemon juice, extra virgin olive oil, salt, chicken breasts, almonds, canola oil, fresh spinach

Taken from www.food.com/recipe/almond-crusted-chicken-breast-25389 (may not work)