Nut-Crusted Chicken with Roasted Beet Medallions,
Beet Greens Gremolata and Arugula Salad
Bonnie Joy, Alameda, CA
Serves 4
Nut-Crusted Chicken with Roasted Beet Medallions,
Beet Greens Gremolata and Arugula Salad
8 Foster Farms fresh, thin-sliced chicken breast fillets
4 beets, two red and two golden, peeled and sliced to ¼” thickness
½ cup olive oil, divided
2 tsp salt, divided
1 1/2 tsp black pepper, divided
2 cups nonfat yogurt, plain
2 tbsp lemon curd, divided
1 clove garlic, minced
2/3 cup chopped beet greens
2 tbsp chopped mint
2 tsp orange zest
2 eggs
¾ cup finely ground almonds
¾ cup coarsely ground walnuts
1/3 cup canola oil
¼ cup orange juice
1 ½ tsp honey
4 cups arugula
½ cup goat cheese crumbles
Preheat oven to 350 F.
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.
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.
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.
In shallow bowl, whisk eggs. Place almonds and walnuts in separate shallow bowl; stir to combine.
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.
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.
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.