Crunch Almond Chicken

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.

Ingredients

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

Instructions

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.