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Mushroom Almond Chicken

4 ounces fresh mushrooms, sliced
1 garlic clove, minced
1 tablespoon butter or margarine
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon cayenne pepper
1 broiler/fryer chicken (3 to 3-1/2 pounds), skinned and cut up
3 eggs, lightly beaten
1/4 cup buttermilk
1/4 teaspoon salt
1-1/2 cups Italian-style bread crumbs
1/2 cup chopped almonds
1-1/2 teaspoons dried basil
1/2 teaspoon dried oregano

Printed from tasteofhome.com Oct 11, 2008

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Mushroom Almond Chicken cont.

1 cup (4 ounces) shredded Monterey Jack cheese, optional

In a skillet, saute mushrooms and garlic in butter; set aside. Combine
lemon and cayenne peppers; sprinkle over the chicken and let stand
for 10 minutes. In a shallow bowl, combine eggs, buttermilk and salt.
In another bowl, mix the bread crumbs, almonds, basil and oregano.
Dip chicken in buttermilk mixture, then in crumb mixture, coating
well. Place in a 13-in. x 9-in. baking pan; sprinkle with mushroom
mixture. Cover and bake at 350° for 50 minutes. Uncover and bake
20 minutes longer. If desired, sprinkle with cheese and let stand for
5 minutes.

Yield: 4 servings.