Almond Crusted Chicken


  • 1 cup unblanched almonds
  • 1 1/2 teaspoons Spanish pimenton or paprika
  • 2 large eggs whites
  • Kosher salt and freshly ground black pepper
  • 4 boneless, skinless chicken breasts (about 6 ounces each)
  • 4 tablespoons extra-virgin olive oil
  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon sherry vinegar
  • 5 cups mesclun salad greens


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