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(recipe, Nancy Greenleese)
This recipe comes from [%bookLink code=0966772202 "What Can I Bring? Sharing Good Tastes and Times in Northern Virginia"], a spiral-bound cookbook by the Junior League of Northern Virginia. Read more about Nancy Greenleese's efforts to cook American food in Italy in "Dinner, American-style."
Culinate editor's notes: Pulverizing the almonds in a nut chopper or food processor until chunky makes for a more even coating of nuts, herbs, spices, and cheese. Four large chicken breasts will just fit inside a 9-by-13-inch baking dish. Note that large chicken breasts will take longer than 20 minutes to cook — a total cooking time of 30 to 40 minutes is more likely. Turn the breasts once halfway through cooking. Finally, serve with whatever combo you like on the side: fresh rice or couscous and sautéed greens, or roasted veggies and salad. Or follow Nancy Greenleese's lead and go all Midwestern, with sides of potatoes and corn on the cob.