Crispy Baked Chicken

Crispy Baked Chicken

8 medium chicken breast halves boneless and skinless

1 C. walnuts

1 C. dry breadcrumbs

1 t. salt

1/4 t. ground red pepper

2 eggs

non stick cooking spray

Preheat oven to 450°F.

In a food processor, with the steel knife attached, blend walnuts with 1/2 of the bread crumbs until finely ground. Place mixture in a bowl and add remaining crumbs, salt and red pepper. Mix well.

Beat eggs in a pie plate.

Cut each chicken breast into 2 pieces. Dip the chicken pieces into the egg and then roll it in the walnut crumb mixture. Place chicken pieces on a cookie sheet that has been sprayed with the non stick coating. When you have finished all the chicken, spray a light coating of the spray on the chicken.

Bake for 25 – 30 minutes, until chicken is brown and golden and the juices run clear.

Cool chicken and refrigerate. Serve with a dipping sauce.

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