Crunchy Almond Chicken Tenderloins

Crunchy Almond Chicken Tenderloins
Fresh Veggie Salad
Crusty Bread

We had this light dinner with pesto ranch dressing and spinach salad dressing for dipping the vegetables and the tenderloins. My DH had his chicken with hot sauce. Whatever dressings you like will go with these crunchy tenderloins and veggies.

Ingredients:
1 lb of chicken tenderloins
1 egg
1 clove of garlic, crushed
½ teaspoon of paprika
Dash of salt and pepper
1 cup of corn flakes, crushed
¼ cup of slivered almonds
1 Tbsp of olive oil.

Veggie Salad Ingredients:
½ cup of chopped broccoli florets
½ cup of chopped cauliflower florets
½ cup of fresh summer squash
½ cup of fresh zucchini
Salad dressings for dipping

Preparation:
Rinse and dry the chicken tenderloins.
Mix the egg and garlic with a whisk.
In a plastic bag or a paper bag, mix the crushed cornflakes and spices. You may want to crush a few almonds into the mix also.
Dip the tenderloins in the egg and garlic.
Put the tenderloins in the bag and shake to coat.
Heat the oil in a pan and fry the tenderloins until well done.

While the chicken is cooking, set the table.
Chop the vegetables and toss for the salad.

Place the chicken on a platter and sprinkle with the almond slivers. Serve the chicken and salad with a dressing of your choice and bread.