Smoky Almond Chicken - cooking recipe

Ingredients

1/2 cup salted almond, smoked
1 slice white bread, lightly toasted and torn into pieces
1/4 teaspoon ground black pepper
1/4 cup reduced-fat sour cream
1/2 cup barbecue sauce (sweet baby ray's)
4 small boneless skinless chicken breast halves (about 1 pound)

Preparation

Preheat oven to 400 degrees F.
In food processor, pulse almonds, bread, and pepper until coarsely chopped; transfer to waxed paper.
In pie plate, mix sour cream with 1 tablespoon barbecue sauce.
Dip chicken into sour-cream mixture, then into almond mixture to coat, firmly pressed so mixture adheres; arrange on ungreased cookie sheet.
Bake until chicken looses its pink color throughout, 12 to 15 minutes.
Serve with remaining sauce.