- 1/4 cup, slivered or sliced almonds chopped
- ¼ cup all-purpose flour
- ¼ cup freshly grated Parmesan cheese
- ½ tsp. crushed dried rosemary
- ½ tsp. salt
- Freshly ground pepper
- 1/3 cup buttermilk
- 6 boneless skinless chicken breast halves
- 3 Tbsp. melted butter
Preheat oven to 350º F.
In a large zip-lock bag mix almonds, flour, cheese, rosemary, salt and pepper to taste.
Pour buttermilk into a shallow dish. Dip chicken in buttermilk, then roll in nut and flour mixture to coat.
Place chicken breasts in a 9×13-inch glass baking dish lightly coated with cooking spray or oil and drizzle with the melted butter.
Bake uncovered, until chicken is no longer pink in the center, 35 to 40 minutes.
- 2 eggs
- 1 cup brown sugar
- 2 oz. (squares) chocolate, melted
- 1/2 tsp cinnamon
- 1/2 tsp allspice
- 1/2 tsp baking powder
- 2/3 cup sifted flour (about)
- 2 tbsp milk
- 1/3 cup chopped almonds
- 1/2 recipe meringue
Beat eggs, add sugar and beat together thoroughly.
Add melted chocolate.
Sift cinnamon, allspice, baking powder and flour together and add alternately with milk to creamed mixture.
Add almonds and stir until mixture is well blended.
Spread 1/2-inch thick in shallow pans and bake in moderate oven (350 degrees F.) 20 minutes.
When baked, cut into strips, frost with meringue and brown slightly.