5 ounces boneless, skinless chicken breasts
1 T cornstarch
¼ cup liquid egg substitute
1 T finely chopped almonds
Sprinkle each side of chicken breasts with cornstarch. Dip breast into egg substitute to coat and then sprinkle with almonds. Coat small nonstick skillet with cooking spray and heat over medium heat. Saute chicken 5 minutes on each side or until cooked through.
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