Almond Chicken

In a blender, grind ½ cup smoked salted almonds with 1 slice of bread. In a bowl, combine ¼ cup sour cream and 1 tablespoon bottled barbecue sauce. Pat dry 4 pieces chicken breast fillet. Dip the chicken in the sour cream mixture then coat with the almond crumbs. Place the coated chicken on a baking tray. Bake at 350˚F for 12 to 15 minutes or until done.

TIP: Manage ingredients wisely – leftover barbecue sauce from Monday’s BBQ Meatloaf can go into this recipe.