Mary & Martha's Kitchen Recipe

Category	Cheese
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Almond Crumb Chicken Recipe 1 oz Blanched almonds; ground 1 tb Bread crumbs; plain, dried 1 1/2 ts Parmesan cheese; grated 1/8 ts Salt 1/8 ts Basil leaves 8 oz Chicken cutlets; divided 1/2 1 tb Skim milk 1 tb Vegetable oil 2 Lemon wedges Pound chicken cutlet to 1/8 inch thickness. On sheet of wax paper combine ground almonds, bread crumbs, cheese, salt and basil. Dip 1 chicken cutlet into milk, then into crumb mixture, coating both sides evenly; repeat procedure with remaining cutlet, being sure to use all of milk and crumb mixture. Heat oil in skillet. Add chicken and coat, turning once, until browned on both sides, 3 to 4 minutes on each side. Serve with lemon wedges. Per serving (each cutlet): 289 cal.; 16 g. fat; 67 mg. cholesterol. WW: 3 Pro; 1 1/2 fat; 110 cal.

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<h1>Almond Crumb Chicken</h1> <h2>Recipe</h2><p> <P>1 oz Blanched almonds; ground <P>1 tb Bread crumbs; plain, dried <P>1 1/2 ts Parmesan cheese; grated <P>1/8 ts Salt <P>1/8 ts Basil leaves <P>8 oz Chicken cutlets; divided 1/2 <P>1 tb Skim milk <P>1 tb Vegetable oil <P>2 Lemon wedges <P>Pound chicken cutlet to 1/8 inch thickness. On sheet of wax paper combine ground almonds, bread crumbs, cheese, salt and basil. Dip 1 chicken cutlet into milk, then into crumb mixture, coating both sides evenly; repeat procedure with remaining cutlet, being sure to use all of milk and crumb mixture. Heat oil in skillet. Add chicken and coat, turning once, until browned on both sides, 3 to 4 minutes on each side. Serve with lemon wedges. Per serving (each cutlet): 289 cal.; 16 g. fat; 67 mg. cholesterol. WW: 3 Pro; 1 1/2 fat; 110 cal. <div><a href='http://www.maryandmarthaskitchen.com/Almond_Crumb_Chicken/29206/' title='Almond Crumb Chicken Recipe'>Almond Crumb Chicken Recipe</a></div>

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