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Categories:
orange juice lemon juice extra-virgin olive oil salt chicken breasts almonds canola oil fresh spinach
Viewed: 9 - Published at: 3 years agoIngredients
- 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
Method
- To make the vinaigrette combine the juices in a small bowl.
- Add the olive oil and season to taste with salt and pepper.
- Season the chicken with salt and pepper and press the almonds on one side to form a crust.
- Heat the canola oil in a hot pan, add the chicken and cook 3 minutes on each side, or until done.
- 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.
- Serve each chicken breast on a bed of spinach.
- Season to taste with salt and pepper.
