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Cook'n with Betty Crocker 
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Chicken Amandine |
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Serves: 2 Print this RecipePrep: 5 min Bake: 25 min Toasting the almonds first gives the crispy coating for oven-baked chicken a more pronounced almond flavor. To toast the nuts, sprinkle them in an ungreased heavy skillet and cook over medium heat, stirring constantly, until golden brown, about 5 minutes. 3 tablespoons fine dry bread crumbs 3 tablespoons finely chopped toasted almonds 1 teaspoon chopped fresh savory or 1/4 teaspoon dried savory leaves 2 boneless skinless chicken breast halves (about 1/2 pound) 2 tablespoons butter or margarine, melted 1. Heat oven to 375°. Grease square baking dish, 8 X 8 X 2 inches. 2. Mix bread crumbs, almonds and savory in shallow bowl. Dip chicken breast halves in butter, then coat with crumb mixture. Place in baking dish. Sprinkle with any remaining crumb mixture, and drizzle with any remaining butter. 3. Bake uncovered 20 to 25 minutes or until juices of chicken are no longer pink when center of thickest piece is cut. 1 Serving: Calories 240 (Calories from Fat 190); Fat 21g (Saturated 9g); Cholesterol 105mg; Sodium 230mg; Carbohydrate 9g (Dietary Fiber 1g); Protein 30g % Daily Value: Vitamin A 8%; Vitamin C 0%; Calcium 6%; Iron 10% Diet Exchanges: 1/2 Starch, 4 Lean Meat From "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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