A pretty tasty, healthy, quick and easy weeknight meal idea.

I had 2 large chicken breasts leftover from earlier this week and I wanted to feed 4 adults and a toddler. This recipe made it possible. It was served with sauteed broccoli (florets, thinly sliced onions, Tastefully Simple Garlic Garlic, sauteed in vegetable oil and a pinch of salt) and low sodium chicken rice pilaf (box mix).

Measurements are approximate.

2 large boneless chicken breasts
2 eggs
2 Tbsp milk
1 C sliced almonds
1/2 bundle of curly parsley
1 C Italian bread crumbs
1/4 C shredded parmesan cheese (optional)
1 tsp garlic powder (optional)
1 Tbsp Tastefully Simple Fiesta Dip Mix (optional - adds some spice)
salt and pepper (optional)

Preheat oven to 425 degrees F.

Beat eggs and milk together in a shallow bowl.

Combine almonds, parsley, bread crumbs, and any optional ingredients together in a food processor. Pulse until almonds are roughly chopped and ingredients are well mixed. Pour into a separate shallow bowl.

Butterfly the chicken breasts and cut into manageable-size cutlets. Salt and pepper each cutlet, if desired. Dip each cutlet in egg mixture and then generously coat with almond breading. Place on baking sheet covered with aluminum foil or baking stone.

Bake for approximately 20 minutes or until breading is golden brown. Let rest 5-10 minutes before serving.