1 1/2 chicken breasts salt & water cracked black pepper 1 egg 1/2 cup water 3/4 cup almonds 2 tbsp butter 2 tbsp olive oil 1/3 cup leftover pork chop gravy sour cream

Preheat oven to 375. Marinate chicken in brine. Finely chop almonds in blender. Combine egg & 1/2 cup water to make egg wash. Season chicken wih pepper, dip in egg wash, coat in almonds. Melt 1/3 of the butter in most of the olive oil in large steel skillet. One at a time, brown chicken breast halves on each side (about 2-3 minutes), not allowing the almonds to burn. Put chicken into pyrex bakeware I found on the shelf that I’d forgotten was actually oven-safe. Pour pork gravy and oil left in pan over the chicken. Try to avoid pouring burnt almond bits into the dish. Cover with tin foil and bake for 45 minutes. About 5 minutes before serving, realize that there’s a lot of liquid still in the dish and remove the tin foil. Serve with pepper-topped sour cream.

This entry was posted by Chris on Monday, December 15th, 2003 and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.