Ingredients:
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
Directions:
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.
Servings: 4
Time preparation: 10 min.
Time total: 20 min.