Almond Crumb Chicken

Ingredients: Ounce Blanched Almonds; Ground Tablespoon Bread Crumbs; Plain, Dried 1 1/2 Teaspoons Parmesan Cheese; Grated 1/8 Teaspoons Salt 1/8 Teaspoons Basil Leaves Ounces Chicken Cutlets; Divided 1/2 Tablespoon Skim Milk Tablespoon Vegetable Oil Lemon Wedges Makes:

Directions:

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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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