4Hill Country Fare Frozen Boneless Skinless Chicken Breasts,
2H-E-B Eggs, beaten,
1cupAzar Sliced Almonds,
1/2cupH-E-B Italian Shredded Parmesan Cheese,
2TbspH-E-B Extra Virgin Olive Oil,
1/2cupH-E-B Ready, Fresh, Go! Chopped Red Onion,
4H-E-B Ready, Fresh, Go! Garlic Cloves, chopped,
2tspchopped fresh Tarragon or 1/2 tsp dried Tarragon Leaves,
1Heat oven to 375F. Spray a 9X13-inch baking dish with nonstick cooking spray and set aside. Thaw chicken breasts in microwave oven for 8 minutes on 50% power, turning the breasts over once during defrost time.
2Place beaten eggs & almonds in separate shallow bowls. Roll each chicken breast in egg first and then in sliced almonds. Arrange the almond coated chicken breasts in the prepared baking dish. Bake the chicken breasts on the center oven rack for 20 minutes. Sprinkle the chicken breasts with the Parmesan cheese and bake on the center oven rack for 20 more minutes until almonds are golden brown and chicken is cooked throughout (juices run clear).
3Meanwhile,heat the oil in a medium saucepan over medium heat. Add the onion and garlic and stir-fry until the onion is caramelizing, about 5 minutes. Stir in wine, teriyaki sauce and tarragon. Heat the sauce over high heat for 5 to 10 minutes or until sauce is reduced by half. The sauce will be thin. Strain the sauce and serve over each chicken breast
No Nutritional Information Available