Almond Herb Chicken
- 2 tbsp flour
- 1 envelope savory herb with garlic instant-soup mix
- 1/2 cup almonds, finely chopped
- 4 skinless, boneless chicken breast halves
- 1/2 cup buttermilk
Preheat oven to 350 degrees. Combine flour, soup mix and finely chopped almonds. Dip chicken in buttermilk and dredge in flour mixture, coating well. Place in an 11x7x1 1/2-inch baking dish coated with cooking spray. Bake for 30 minutes or until done.
Per serving: Cal 295 (39% fat); fat 13g (2g sat); chol 75mg; sod 531mg; fiber 2g; carbs 13g; protein 32g.