Smoky Almond Chicken
1/2 cup salted smoked almonds
1 slice white bread torn into pieces
1/4 teaspoon ground black pepper
1/4 sup reduced fat sour cream
1/2 cup bar b que sauce
4 small skinless, boneless chicken breasts - about 1#
Preheat over 400 degrees.
In food processor with blade attachment pulse almonds,bread and pepper until coarsely chopped.
Transfer to wax paper
In a pie plate mix sour cream and 1 tablesppon BBQ sauce.
Dip chicken into sour cream mixture, then almond mixture to coat, firmly pressing so mixture adheres.
Arrange on unreased cookie sheet.
Bake 12 - 15 minutes until chicken loses its pink color.
Serve with remaining sauce.