30 June 2007

Almond Crumb Chicken

Title: Almond Crumb ChickenYield: 2Ingredients:
1 ounce Blanched almonds; ground 1 tablespoon Bread crumbs; plain, dried 1 1/2 teaspoons Parmesan cheese; grated 1/8 teaspoons Salt 1/8 teaspoons Basil leaves 8 ounces Chicken cutlets; divided 1/2 1 tablespoon Skim milk 1 tablespoon Vegetable oil 2 Lemon wedges
Pound chicken cutlet to 1/8 inch thickness. On sheet of wax paper combineground almonds, bread crumbs, cheese, salt and basil. Dip 1 chicken cutletinto milk, then into crumb mixture, coating both sides evenly; repeatprocedure with remaining cutlet, being sure to use all of milk and crumbmixture. Heat oil in skillet. Add chicken and coat, turning once, untilbrowned on both sides, 3 to 4 minutes on each side. Serve with lemonwedges. Per serving (each cutlet): 289 cal.; 16 g. fat; 67 mg.cholesterol. WW: 3 Pro; 1 1/2 fat; 110 cal.From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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