Tuesday, June 29, 2010

Almond Cashew Chicken

1/2 C. Cashews unsalted (chopped in a food processor)
1/2 C. Almonds (chopped in a food processor)
1/2 tsp salt
1/2 tsp basil
1/4 tsp pepper
1/2 C. plain yogurt
2 lbs chicken tenders

1. Combine nuts, salt, basil and pepper. Pour into med. size bowl.

2. Pour yogurt in pie pan. Dip chicken into yogurt. Make sure the chicken is completely coated with yogurt. It will keep the chicken tender while baking.

3. Place in Pyrex dish. Bake at 350 I baked it for 45 min. (My chicken was frozen) Don't over cook or it will dry out the chicken.

Easy Summer meal!

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