Almond Crusted Chicken
5 oz boneless, skinless chicken breast
1 Tbsp cornstarch
¼ c fat-free egg substitute
2 Tbsp finely chopped almonds
Sprinkle each side of the chicken breast with cornstarch. Dip it into the egg substitute, then sprinkle with almonds.
Coat a small, nonstick skillet with nonstick cooking spray and heat over medium heat.
Cook the chicken 5 minutes on each side or until a thermometer inserted in the thickest part registers 165 degrees F.