Crunchy almond chicken cutlets are baked cutlets prepared with an almond and breadcrumbs crust. Seasoned with parsley and ginger for, the cutlets are dredged in Italian dressing and oven cooked to finish. Served with a fresh side salad, it makes a great meal.
1 Cup (16 tbs)
Blanched slivered almonds
1 Cup (16 tbs), toasted finely chopped
2 Tablespoon, chopped
Boneless chicken breasts
3 , halved
Creamy italian dressing
Preheat oven to 350°.
In medium bowl, combine bread crumbs, almonds, parsley, ginger, salt and pepper.
Dip chicken in creamy Italian dressing, then bread crumb mixture, coating well.
In large shallow baking pan, arrange chicken.
Bake uncovered 20 minutes or until done.