Ingredients
Instructions
- 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.