Almond Encrusted Chicken Breast
4.5 ounces, boneless, skinless chicken breasts
4 Tbsp cornstarch
1 cup liquid egg substitute
4 Tbsp finely chopped almonds
Sprinkle each side of chicken breast with cornstarch. Dip breast into egg substitute to coat and sprinkle with almonds. Coat small nonstick skillet with olive oil and heat over medium heat. Saute chicken 5 minutes on each side or until coked through. Slice breast diagonally and place on top of Spinach Salad.
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