Nut Crusted Chicken

• 8 fillets boneless skinless chicken breasts thin sliced
• 4 beetroots two red and two golden, peeled and sliced to 1/4" thickness
• 1/2 cup olive oil divided
• 2 teaspoons salt divided
• 1 1/2 teaspoons black pepper divided
• 2 cups nonfat yogurt plain
• 2 tablespoons lemon curd divided
• 1 clove garlic minced
• 2/3 cup beet greens
• 2 tablespoons mint
• 2 teaspoons orange zest
• 2 eggs
• 3/4 cup ground almonds
• 3/4 cup ground walnuts
• 1/3 cup canola oil
• 1/4 cup orange juice
• 1 1/2 teaspoons honey
• 4 cups arugula
• 1/2 cup crumbled goat cheese

1. Preheat oven to 350 F.
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. 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. 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. In shallow bowl, whisk eggs. Place almonds and walnuts in separate shallow bowl; stir to combine.
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. 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. 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.

chicken breasts, beetroots two red, olive oil, salt, black pepper, nonfat yogurt, lemon curd, garlic, beet greens, mint, orange zest, eggs, ground almonds, ground walnuts, canola oil, orange juice, honey, arugula, goat cheese

Taken from www.yummly.com/recipe/Nut-Crusted-Chicken-with-Roasted-Beet-Medallions_-Beet-Greens-Gremolata-and-Arugula-Salad-578748 (may not work)