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Recipe Friday: Chicken Amandine

  • 1-1/2 cups sliced almonds
  • 3/4 cup dry bread crumbs (unseasoned)
  • 2 tablespoons dried parsley flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 eggs
  • 1 tablespoon water
  • 4 boneless skinless chicken breast halves

Preheat oven to 400° F.

In a food processor, cover and pulse almonds until finely chopped. Place in a shallow bowl. In another shallow bowl, combine the bread crumbs, parsley, salt and pepper. In a third bowl, beat the eggs and water.

Roll chicken in crumb mixture, then dip in egg mixture and roll in almonds. Place on a greased baking sheet. Bake for 20-25 minutes until cooked through and juices run clear.

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