recipe

Hemp and Almond Encrusted Chicken with Lemony Arugula

Name: Hemp and Almond Encrusted Chicken with Lemony Arugula
Ingredients: Chicken Breast, Eggs, Almond Meal, Hemp, Garlic Powder, Italian Seasoning, Olive Oil, Salt, Pepper, Lemon, Arugula, Pine Nuts

This Hemp and Almond Encrusted Chicken is paired with Lemony Arugula for the perfect blend of nutty flavor and citrus zest.

Prep Time 15 mins

Cook Time 10 mins

servings 4

Ingredients

FOR CHICKEN
1 ½ lb Foster Farms Free Range Boneless Skinless Chicken Breast Fillets (2-3 breasts), each sliced lengthwise to form 2 thin cutlets and pounded out with a mallet to 1/4 “ thickness
2 large eggs
¾ cup almond meal
½ cup hemp hearts
2 teaspoons garlic powder
1 teaspoon Italian seasoning
1 teaspoon smoked paprika
¼ cup olive oil
Salt and Pepper
FOR ARUGULA
5 oz arugula
2 tablespoons lemon juice
3 tablespoons extra virgin olive oil
3 tablespoons toasted pine nuts
Salt and pepper to taste

Directions

1. Preheat the oven to 250 degrees fahrenheit.

2. To prepare the chicken breasts - Whisk the eggs in a bowl. In a separate shallow dish, combine the almond meal, hemp hearts, garlic powder, Italian seasoning, and smoked paprika. Season the chicken breasts with salt and pepper and dip them into the egg. Next, press the chicken gently into the almond and hemp mixture. Repeat on the other side, shaking off the excess almond meal and hemp.

3. In a large skillet, heat 1 tablespoon of olive oil over medium heat. When hot, place 1 - 2 pieces of chicken into the pan. Don’t overcrowd the chicken - giving it plenty of space will help to create a nice even crust.

4. Cook the chicken breasts for 3 minutes on each side, until they are golden brown and fully cooked and a meat thermometer inserted in the thickest part of meat reaches an internal temperature of 165 degrees fahrenheit. Place the cooked breasts onto a sheet pan and into the warm oven as each cutlet finishes cooking. Repeat with remaining breasts until all are cooked.

5. For the salad - In a large bowl, whisk together the olive oil, lemon juice and a hearty pinch of salt and pepper. Add the greens and toasted pine nuts and toss to coat evenly.

6. Serve the golden brown chicken breasts alongside a heaping serving of tasty lemon arugula and enjoy!