1 ½ CUPS OF CROUTONS, CRUSHED1/3 CUP OF FRESH PARMESAN CHEESE, GRATED3 egg whites1 teaspoon of dried parsleySplash of water1 lb boneless, skinless chicken breasts2 cloves of garlicSliced almonds
1. Preheat the oven to 450 degrees2. Crush your croutons in a Ziploc bag with a meat tenderizer or a rolling pin.3. Combine your crushed croutons with the parmesan cheese and dried parsley. Mix well.4. In a smaller bowl, beat 3 egg whites with a splash of water and the 2 cloves of garlic pressed. 5. Cut the chicken into 1" strips with chicken shears. Be sure that one end is pointed like a witches finger. 6. Dip each piece of chicken in the egg white mixture, then roll it in the crouton mixture. Place your chicken strip on the pan and press a sliced almond into the pointed end of the strip. 7. Repeat step 6 for each of the strips.8. Bake in the oven for about 15 minutes. Be sure the chicken is no longer pink and the croutons should look slightly crunchy.