Recipe

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• 6 boneless chicken breasts
• 2 eggs, slightly beaten
• 1 1/2 cups breadcrumbs (seasoned with salt , pepper , paprika and garlic powder)
• 1/4 lb margarine or 1/4 lb butter
• 1 (10 oz) can franco-american chicken gravy
• 1/3 cup slivered almonds

• 1 Dip chicken breasts in eggs.
• 2 Coat with seasoned bread crumbs.
• 3 Put chicken breasts in refrigerator for 1 hour, so coating will stick better.
• 4 Melt margarine in baking pan.
• 5 Place chicken in pan and bake for 45 minutes at 375 degrees, turning once during baking.
• 6 Brown slivered almonds in 1-2 tbsps. margarine or butter.
• 7 Heat chicken gravy. Pour gravy over cooked chicken breasts.
• 8 Sprinkle almonds over chicken breasts and gravy.
• 9 Serve over rice.