Linda Gassenheimer
Miami Herald

Almonds and honey flavor chicken cutlets for this quick dinner.

Boneless, skinless chicken cutlets are about -inch thick. They cook in just 4 to 5 minutes. To keep them juicy and flavorful, a sauce made with orange juice and thickened with honey coats the chicken.

You can also use boneless, skinless chicken breasts and flatten them with a meat mallet or the bottom of a heavy pan to -inch thick.

A colorful side dish of zucchini strips and grape tomatoes tossed in olive oil and garlic completes the meal. It can be made quickly and easily in the microwave or on the stovetop.

This meal contains 565 calories per serving with 31 percent of calories from fat.

Helpful hints:

To shorten preparation time, slice the zucchini instead of cutting into strips.

Two crushed garlic cloves can be used instead of minced garlic.

ALMOND CHICKEN WITH

ORANGE HONEY SAUCE

2 tbsp. plus 1 tsp. cornstarch

tsp. crushed red pepper

Salt and freshly ground pepper

lb. boneless, skinless chicken cutlets

2 tsp. olive oil

cup plus 1 tbsp. orange juice

2 tbsp. honey

2 tbsp. sliced almonds

2 slices whole-grain country bread

Mix 2 tablespoons cornstarch, crushed red pepper and salt and pepper to taste on a plate. Dip chicken cutlets in mixture to coat both sides.

Heat oil in a nonstick skillet over medium-high heat. Add the cutlets and saute 2 minutes. Turn and saute 2 minutes. A meat thermometer should read 165 degrees. Remove from the skillet.

Add cup orange juice to pan, scraping up the brown bits. Add the honey and mix until honey is dissolved. Mix the remaining 1 teaspoon cornstarch and 1 tablespoon orange juice together and add to the skillet. Stir until the sauce starts to thicken, about 1 minute.

Spoon sauce over chicken and sprinkle almonds on top. Serve bread on the side.

Makes 2 servings.

GARLIC ZUCCHINI STRIPS

AND GRAPE TOMATOES

lb. zucchini (about 2 cups)

1 tsp. minced garlic

2 tsp. olive oil

1 cup grape tomatoes

Salt and freshly ground pepper

Wash zucchini and cut into strips about -inch thick and 2 inches long. Place in a microwave-safe bowl and add garlic. Cover with a plate or plastic wrap and microwave on high 2 minutes. Remove and add the olive oil, tomatoes and salt and pepper to taste. Cover again and let the tomatoes warm in the bowl while you prepare the chicken. Makes 2 servings.

Stovetop method: Heat oil in a nonstick skillet over medium-high heat. Add the garlic and zucchini. Saute 3 minutes. Add the tomatoes and saute another 2 minutes. Add salt and pepper to taste.

Makes 2 servings.