The chicken Came First

Sorry for the absence. I finished classes this week and am now in the beginnings of two weeks of tests followed by a month of studying leading up to my Step 1 exam. Yay for being done with class, boo for tests and studying. Anyway...to the food. I have been told that I need more post with meat. Though this is chicken, it's still meat. So, Nathan, this is for you (and Ashley!). I honestly don't remember where I found this. I'm pretty sure this is from some kind of magazine. It's a parmesan almond chicken. VERY easy and tender chicken with a nice flavor to it. My family has used it as a post-church lunch on Sundays because it doesn't take long to cook. Enjoy!

I didn't put almonds on this because I didn't have any, but the almonds are a very good addition. When I make this for my family, I do half with almonds and half without, a very easy modifications if you have non-nut eaters in the mix! Another reason this is good, is that it is easy to make a lot or a little. For instance, I used 2 chicken breasts this time but I'm sure we've done it with six easily. So, Nathan...have chicken and enjoy!

Almond(-less) Chicken
1/2 cup breadcrumbs
1/2 cup Parmesan cheese
2 T parsley
1 garlic clove, minced
1/4 teaspoon pepper
3 egg whites
boneless chicken breasts
1/4 cup sliced almonds (optional)

Preheat oven to 350 degrees F. Combine first 5 ingredients (breadcrumbs through pepper). Beat egg whites. Dip chicken in egg whites, then coat with crumb mixture. Place in pan of appropriate size (for more, use 13X9). Sprinkle almonds on chicken, spritz with PAM (or other cooking spray to add crispiness), and bake UNCOVERED for 30 minutes.