Almond-Crusted Chicken with Rainbow Slaw

• 2 medium oranges
• 4 c. red cabbage
• 2 large carrots
• 1 large yellow pepper
• 2 tbsp. chives
• 3 tbsp. white wine vinegar
• 4 tsp. canola oil
• salt
• Pepper
• 1 tbsp. all-purpose flour
• 1/2 c. almonds
• 1 large egg white
• 1/4 tsp. ground cumin
• 1/4 tsp. no-salt-added chili powder
• 4 skinless, boneless chicken-breast cutlets

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

oranges, red cabbage, carrots, yellow pepper, chives, white wine vinegar, canola oil, salt, pepper, allpurpose flour, almonds, egg white, ground cumin, nosalt, skinless

Taken from www.delish.com/recipefinder/almond-crusted-chicken-rainbow-slaw-recipe-ghk0911 (may not work)