Smoky Almond Chicken

1. 1

   Preheat oven to 400 degrees F.

2. 2

   In food processor, pulse almonds, bread, and pepper until coarsely chopped; transfer to waxed paper.

3. 3

   In pie plate, mix sour cream with 1 tablespoon barbecue sauce.

4. 4

   Dip chicken into sour-cream mixture, then into almond mixture to coat, firmly pressed so mixture adheres; arrange on ungreased cookie sheet.

5. 5

   Bake until chicken looses its pink color throughout, 12 to 15 minutes.

6. 6

   Serve with remaining sauce.

No additional tips available.