My favorite go-to dinner

Almond Chicken with brown rice and broccoli

A couple of years ago when Eloise was little I did a round of Dream Dinners. I loved their Almond chicken so much but they never gave away the recipe. A little searching and I've finally found it. It's one of my favorite's. It's quick, easy and the kids love it. Topped with Newman's Own Sesame Ginger dressing makes it even more delicious.

Almond Chicken

Ingredients

• 1 1/2 cups panko bread crumbs
• 1 1/2 cups sliced almonds
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 cup flour
• 2 eggs, beaten
• 4-6 boneless skinless chicken breasts (I sometimes use chicken tenders. If you use the breast it's best to cut it in half or flatten it)
• sweet and sour sauce OR Newman's (optional)

Directions

1. Spray bottom of 9 x 13 pan heavily with non-stick cooking spray. For best results the pan should be big enough that the breasts don't touch.

2. Cover bottom of dish with additional bread crumbs to coat thinly.

3. Combine bread crumbs, almonds and salt and pepper in a flat dish (i.e. pie plate).

4. Place flour and eggs (beaten) in two separate flat dishes.

5. Dip each chicken breast in flour, then egg, then dip into almond mixture. (Be sure its coated heavily and evenly at each step).

6. Place into prepared pan.

7. Sprinkle with any remaining almond mixture.

8. Spray over top of chicken heavily with cooking spray.

9. Bake at 400 for 12 minutes, turning chicken over, and baking additional 10 minutes (until internal temp is 165).

10. Serve with sweet & sour sauce or sauce of your choice.

11. Note: if freezing, follow all steps except spraying top of dish with cooking spray. Wait until thawed, then spray and bake.