Almond Crusted Chicken

• 3/4 cups Italian Breadcrumbs (homemade Are Best!)
• 3/4 cups Finely Chopped Almonds
• 2 whole Eggs
• 2 teaspoons Milk
• 4 pieces (6-8 Ounce) Boneless, Skinless Chicken Breasts
• 2 Tablespoons Olive Oil

1. Preheat oven to 400 degrees.
2. Pound out chicken breasts until their thickness is even.
3. Place breadcrumbs in a medium bowl and season with salt and pepper.
4. Place almonds in a separate bowl and set aside.
5. Place eggs in a small bowl with 2 teaspoons of milk and beat lightly.
6. Dip the chicken in the egg mixture, wiping away the excess with your fingers.
7. Then dip in the breadcrumb mixture.
8. Dredge chicken breast until lightly coated.
9. Dip in eggs again and then coat thoroughly with almonds.
10. Heat oil in a 12-inch ovenproof skillet coated generously with olive oil.
11. Pan fry the chicken until nicely browned, about 3 minutes.
12. Turn over and cook an additional minute or two, then transfer the pan to the oven and bake until the chicken is cooked through, approximately 10 minutes.

italian breadcrumbs, almonds, eggs, milk, chicken breasts, olive oil

Taken from tastykitchen.com/recipes/main-courses/almond-crusted-chicken/ (may not work)