Almond-crusted chicken

Ingredients:

• 1 cup whole unblanched almonds
• 1.5 tsp Spanish paprika
• Whites of 2 large eggs
• 4 boneless, skinless chicken breasts (about 170g each)
• 1 tbsp unsalted butter, melted
• 4 tablespoons extra-virgin olive oil
• 1 tbsp sherry vinegar
• 5 cups mesclun lettuce

Preparation:

1. Preheat oven to 175°C.
2. Place the almonds in a food processor and pulse until finely ground. Transfer to a shallow bowl and toss with the paprika. Lightly beat the egg whites in another shallow bowl. Pat the chicken dry with paper towels and season both sides with salt and black pepper.
3. Dip the chicken breasts in the egg whites and shake off any excess. Roll the chicken in the almonds to coat evenly. Place on a baking sheet, cover, and refrigerate for 20 minutes.
4. Place a rack over a baking sheet. Heat a medium nonstick skillet over medium-low heat and add the butter and 1 tablespoon olive oil. Place the chicken, smooth side down, in the skillet and increase the heat to medium-high. Cook, turning once, until golden brown, 3-4 minutes per side.
5. Transfer the chicken to the prepared baking sheet and roast until a thermometer inserted into the thickest part of the breast registers 160°F (71°C), about 20 minutes.
6. In a medium bowl, combine vinegar, salt, and black pepper to taste. Gradually whisk in the remaining 3 tablespoons of olive oil. Add the green salad and toss. Divide the salad among 4 plates and serve with a piece of grilled chicken.