Almond-Coated Chicken Breasts
- 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.