Chicken Almondine

• 6 boneless chicken breasts
• 2 eggs, slightly beaten
• 1 12 cups breadcrumbs (seasoned with salt, pepper, paprika and garlic powder)
• 14 lb margarine or 14 lb butter
• 1 (10 ounce) can Franco-American chicken gravy
• 13 cup slivered almonds

1. Dip chicken breasts in eggs.
2. Coat with seasoned bread crumbs.
3. Put chicken breasts in refrigerator for 1 hour, so coating will stick better.
4. Melt margarine in baking pan.
5. Place chicken in pan and bake for 45 minutes at 375 degrees, turning once during baking.
6. Brown slivered almonds in 1-2 tbsps.
7. margarine or butter.
8. Heat chicken gravy.
9. Pour gravy over cooked chicken breasts.
10. Sprinkle almonds over chicken breasts and gravy.
11. Serve over rice.

chicken breasts, eggs, breadcrumbs, margarine, chicken gravy, almonds

Taken from www.food.com/recipe/chicken-almondine-421204 (may not work)