Almond Parmesan Chicken Tenders with Sauce
1 C. crushed butter-flavored crackers
1/2 C. slivered almonds
1/4 C. grated Parmesan cheese
1/4 C. plain dry breadcrumbs
1 t. salt
1 t. black pepper
1 lb. boneless skinless chicken breasts, cut into 1/4-inch strips
2 egg whites, lightly beaten
4 C. oil
Place cracker crumbs, almonds, cheese, breadcrumbs, salt and pepper in food processor container; pulse 20 seconds. Transfer to a medium bowl.
Coat chicken with egg whites then dip them in the cracker mixture. Place on a clean plate.
Heat oil in a deep skillet to 350° F. Add chicken in batches to the hot oil. Fry 30 to 45 seconds or until golden brown. Drain on paper towels. Sprinkle with Parmesan cheese.
Yield: 4 to 6 servings