ALMOND JOY

My coworker Jodi told me once she breaded her chicken with almonds. I was immediately intrigued because I love almonds. Billy and I had some Blue Almond Rosemary and Black Pepper almonds at home and thought they'd be great with chicken. Well low and behold it was AMAZING! I didn't need to season the chicken at all and this was extremely flavorful the second day.  I served the chicken with roasted red/white potatoes and Marsala seasoned zucchini. Billy told me "we have to use this breading again."

Ingredients:

flour (whole wheat if you have it)
1 lb of chicken breasts sliced in half
1 egg
 1/2 Blue Almond Rosemary and Black Pepper seasoned almonds

Directions:

Begin by slicing your chicken in half, I do this because the cooking time is shorter. I put the almonds in the food processor until I liked the consistency.  Mix the egg with a little water and set in shallow dish. I mixed a little flour in with my almonds because I didn't have a lot of the almonds left. You want to dip the chicken in the flour first, then egg mixture, and lastly the almond mixture. Bake at *375 for roughly 25 minutes. It's salty, crunchy, and DELICIOUS!