These Crunch Almond Chicken cutlets are adapted from a recipe my mom got from her friend Karen Rees - a major contributer to Delsa's popular collection of recipes.
1 c fresh bread crumbs
1 c blanched slivered (sliced works too) almonds, toasted and finely chopped
2 T chopped parsley
1/2 t ground ginger
1/4 t salt
1/8 t pepper
12 chicken tenderloins
1 c italian dressing
Marinate chicken in italian dressing over night or for at least 4 hours.
Preheat oven to 350 degrees. In medium bowl, combine bread crumbs, almonds, parsly, ginger, salt and pepper. Dip chicken in bread crumb mixture, coating well.
Arrange chicken in a large shallow baking dish. Bake uncovered 20 minutes or until done.