A hot guy and some double dippin'!

Since I am still unsure if I will be making a lunch for a kid tomorrow, I figured I would post a yummy, quick and healthy dinner recipe - with a darn good lookin' model/cook (ladies, he's mine)!

Baked Almond Parmesan Encrusted Chicken

Take about 1 1/2 cups almonds and crush up in a food processor until fine.  Add about 3/4 cup grated parmasean cheese - we do a 2:1 ratio of almonds to parm - so adjust depending on your family size.

You can add some italian seasoned breadcrumbs to the mix OR omit breadcrumbs and add just some italian seasoning.

Beat a few eggs in a shallow dish with a little bit of milk.

Pour  1/4 of almond mixture onto a plate.

Dip chicken in egg and then almond mix and place in oil sprayed oven safe dish.
Bake at 375 till chicken is cooked through.

Only pour small amounts of almond mixture onto the plate at a time - anything that touches the plate will have to be discarded, but any unused portion (never having touched the plate) can be refrigerated for later use.

We always try to make more of the almond mix than needed so we can use later in the week to make chicken nuggets for a quick dinner, use as a salad topper OR for nuggets to go in a lunchbox!!