Almond Orange Crusted Chicken With Fennel Arugula Salad

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Almond Board of California


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1 orange

2 eggs whites

3/4 cup sliced almonds, coarsely chopped

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 cup all purpose flour

4 pieces thin-sliced boneless, skinless chicken breast (about 1 pound total)

Cooking spray

1/2 small bulb of fennel, halved, cored and thinly sliced into half-moons (about 1 cup)

4 cups arugula, lightly packed, coarsely chopped if leaves are large

2 tablespoons extra-virgin olive oil

2 tablespoon fresh lemon juice

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