Almond Crusted Chicken with Spinach and Arugula

Okay, first, I've got to come clean with you. Once again, I devoured my food without taking a photo- I'm trying to work on remembering that, and I promise to do better next time. That said, this is a photo from Body and Soul magazine that shows the recipe. All I've got to say is it was so delicious!! Seriously. I usually don't really enjoy salads unless someone else makes them for me (I know, kind of wierd, right?) but this had the right combo of flavors, it was substantial enough to satisfy me for lunch, it's healthy and it was super simple and easy to make.

Almond Crusted Chicken with Spinach and Arugula (4 servings)
2 boneless skinless chicken breasts
1/2 cup unsalted almonds, finely chopped
2 garlic cloves, minced
salt, pepper to taste
3 T. olive oil

Preheat oven to 425 degrees, line a baking sheet with foil and place a cookie rack on top.
Halve the chicken breasts through the middle so you end up with 4 breast fillets of chicken. Place in a plate and move to the side while you make the crust.
Stir all remaining ingredients together to make an almond crust. pat generously over front and back of all chicken pieces and lay on top of cookie rack. Slide baking sheet into the oven and bake for 15-20 minutes, or until chicken is no longer pink in the thickest part.
Cut almond crusted chicken into strips and lay on a bed of spinach and arugula that has been lightly tossed with the dressing of your choice (I recommend Trader Joe's low fat cilantro dressing). Finish with a squeeze of lemon over the top and enjoy! MMMM MMMMM GOOD!