Almond Bake Chicken

30ish Almonds

1cup Italian Bread Crumbs

1tbsp Celery Salt
1/2tbsp Oregano

1/2tbsp Basil

2 Large Chicken Breast

2 or 3 Eggs

about 1/2oz EVOO

Brown Rice (instant will work)

EXTRAS
paper towels
baking sheet
knife
food processor

measuring cups/spoons

Preheat the oven to 375 degrees. Blend the Almonds in your food processor until they have the same consistency as the bread crumbs. Poor onto a tray and mix in the Italian bread crumbs, celery salt, oregano, and basil. Slice your chicken into large chunks and rinse in your sink. Crack two eggs and mix in a bowl. Before dipping your chicken in the eggs make sure to dry them with paper towels. After dipping your chicken in the egg, roll it in your dry mixture until every piece is coated evenly. Place your coated chicken on a non-stick baking sheet and drizzle with extra virgin olive oil. Be sure that you put your baking sheet on the middle rack of your oven and cook for 25 minutes. When the chicken has about 15 minutes left to cook, start preparing your brown rice (as directed on box). It's simple, fun, healthy and delicious.

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