Almond Crusted Chicken over Arugula and Strawberries

This was a twist on a recipe from my teacher, Melissa, and it turned out very scrumptious!  We had been discussing healthy ways to get plenty of protein and vegetables into a restricted diet and she suggested a salad of spinach and sliced strawberries with sunflower seeds and gouda, drizzled with extra virgin olive oil.  With my husband though, there will be no serving salad as a meal if there isn’t meat in it.  So I decided to throw in chicken and to dress up the chicken a bit, I crushed almonds and black peppercorns to coat the chicken.  And while I do love gouda, my kids aren’t big fans, so mozzarella was substituted.  And I prefer arugula to spinach.  So the end result was quite different from the start – but again, very healthy and very yummy!


2 boneless, skinless chicken breasts

2 cups arugula, washed

1 cup strawberries, thinly sliced

1/4 cup almonds, whole

1 teaspoon black peppercorns

1/4 lb. block mozzarella


  • Using a food processor, crush almonds and peppercorns into a fine meal.
  • Fillet chicken breasts into 4 equal breasts and lay them into the almond meal, coating evenly.
  • Drizzle frying pan with extra virgin olive oil and arrange chicken breasts in pan, cooking over medium heat, turning once.
  • On serving plates, place 1/2 cup of arugula leaves on each and then arrange 1/4 cup strawberries over top.
  • Cut mozzarella into 1/2″ blocks and arrange over leaves.
  • Once chicken is done, cool and slice into 1/2″ strips.
  • Slide chicken neatly over leaves and drizzle with extra virgin olive oil.
  • Serves 4.


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