2 servings
2 boneless skinless chicken breasts
1/4 cup almonds
4 thin slices gingerroot
2 cloves garlic, peeled
1/8 teaspoon cumin
1/4 teaspoon paprika
1/4 teaspoon salt
low fat mayonnaise
Process the almonds, ginger, garlic and spices in a food processer. This is the breading for the chicken. With a brush, put enough lowfat mayo on the chicken to make the almond crust mix stick to it and coat with the almond mixture. Place in a foil-lined baking pan and bake at 375 for 45 or 50 minutes.