A Terrific Tuesday Recipe!
1 pound of boneless, skinless chicken breasts - I like to cut them into tender strip size
1 cup blended almonds
1/4 cup Parmesan grated cheese
7-8 leaves chopped fresh basil
1 tablespoon dried basil
1 teaspoon garlic powder
Salt & Pepper to taste
Pre-heat over to 425 degrees.
Get a glass baking dish and add some grape seed oil to the bottom. Set aside.
Blend almonds and cheese in a blender until chopped - -not finely grated - I like to leave the almonds still kinda chunky.
Dump in a bowl with remainder of the ingredients and mix together. Set aside.
In another bowl whisk the egg, as you will dip your chicken strip in this egg wash and then dip the chicken into the almond mixture.
Place almond encrusted chicken into your glass pan.
Bake for about 20-22 minutes.
Serve with your favorite sides!