1 1/2 c. sliced almonds- toasted
4 chicken breasts
salt & pepper
1/4 c. flour
1 egg (beaten w/ 2 tsp water)
Sauce:
1/4 c. butter- melted
1 tea. lemon juice
1 1/2 tea. basil (fresh, chopped, or 1/2 tsp. dried)
Pound the almonds with your hands to lightly crush. Then lightly flatten chicken breasts, and season with salt and pepper. Throw chicken into the flour, and pat off excess, then dip into egg. Press each breast in almonds, covering it well. Place on a greased baking sheet. Bake at 425 for 10 to 15 minutes or until chicken is just firm and almonds are golden.
Meanwhile, combine butter, lemon juice, and basil. Drizzle over cooked chicken breasts.
Note: works well with a side of string beans
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