Almond Crusted Chicken

• 1 cup whole unblanched almonds
• 1 1/2 teaspoons Spanish pimenton or paprika
• 2 large eggs whites
• Kosher salt and freshly ground black pepper
• 4 boneless, skinless chicken breasts, (about 6 ounces each)
• 4 tablespoons extra-virgin olive oil
• 1 tablespoon unsalted butter, melted
• 1 tablespoon sherry vinegar
• 5 cups mesclun salad greens

1. Preheat oven to 350F.
2. 2.
3. Finely chop almonds in a mini-chopper or food processor.
4. Transfer nuts to a shallow dish and stir in paprika.
5. Lightly whisk egg whites in another shallow dish.
6. Pat chicken dry and season both sides with salt and pepper.
7. Dip chicken pieces into egg; shake off excess.
8. Dredge chicken in nut mixture to coat.
9. Place on a baking sheet, cover, and refrigerate for at least 20 minutes.
10. 3.
11. Set a wire rack on a baking sheet.
12. Heat a medium nonstick skillet over medium-low heat and add 1 tablespoon of oil and butter.
13. Place chicken, smooth-side down, in pan and increase heat to medium-high.
14. Cook, turning once, until a golden brown crust forms, about 3 to 4 minutes per side.
15. Transfer chicken to prepared pan and bake until an instant-read thermometer inserted into sides of chicken registers 160degreesF, about 20 minutes.
16. 4.
17. Whisk vinegar, salt, and pepper to taste in a medium bowl.
18. Gradually whisk in remaining 3 tablespoons olive oil.
19. Add salad greens and toss to coat evenly.
20. Divide salad evenly among 4 plates.
21. Slice chicken and serve with salad.
22. Calories: 570
23. Total Fat: 37 grams
24. Saturated Fat: 6 grams
25. Total Carbohydrate: 10 grams
26. Protein: 50 grams
27. Sodium: 280 milligrams
28. Cholesterol: 105 milligrams
29. Fiber: 6 gram

almonds, paprika, eggs whites, kosher salt, chicken breasts, extravirgin olive oil, unsalted butter, sherry vinegar, salad greens

Taken from www.foodnetwork.com/recipes/food-network-kitchens/almond-crusted-chicken-recipe2.html (may not work)