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SkinnyWeek.com Recipes - Remember to always check Points values!!!
Main Dish: ALMOND-CRUMB CHICKEN - Thanks Virginia!
1 OUNCE GROUND ALMONDS
1 TABLESPOON PLAIN DRIED BREAD CRUMBS
1 1/2 TEASPOON GRATED PARMESAN CHEESE
1/3 TEASPOON SALT AND BASIL LEAVES
2 CHICKEN CUTLETS (4 OUNCES EACH), POUNDED TO 1/8 INCH THICKNESS
1 TABLESPOON FAT FREE MILK
1 TEASPOON OIL
SPRAY PAN COATING

ON A SHEET OF WAX PAPER OR A PAPER PLATE COMBINE GROUND ALMONDS, BREADCRUMBS, CHEESE, SALT, AND BASIL. DIP CHICKEN CUTLETS INTO MILK, THEN INTO CRUMB MIXTURE. SPRAY A 12 INCH SKILLET AND ADD OIL, HEAT ON MED. ADD CHICKEN AND BROWN ON BOTH SIDES ABOUT 3 TO 4 MINUTES ON EACH SIDE. SERVE WITH LEMON WEDGE.

SERVES 2 @ 6 POINTS EACH

cblessum on 1/3/2009