Shelly's Recipe

SMOKEY ALMOND CHICKEN

Category: Cookies

1 slice Select 12 grain 100% whole grain bread
3/4 cup salted smoked almonds
1/4 tsp freshly ground black pepper
1/2 cup light sour cream
1/2 cup Select bacon chipotle sauce, divided
4 boneless, skinless chicken breast halves, thawed (about 1-1/2 lbs)

Preheat oven to 400. In food processor with knife blade attached, pulse bread, almonds and pepper until coarsely chopped; transfer to sheet of waxed paper. In pie plate, mix sour cream and 2 tbsp chipotle sauce.

Dip both sides of chicken into sour cream mixture, then press firmly into almond mixture so that it adheres. Place chicken on ungreased cookie sheet. Bake 25 to 30 minutes or until chicken loses its pink color throughout and internal temperature reaches 165 degrees. Serve chicken with remaining chipotle sauce for dipping. Serves: 4