ALMOND CHICKEN BAKED IN CREAM
Serving Size: 8

8 large chicken breasts
soy protein Isolate -- Low carb Bake mix
1 tsp celery salt
1 tsp paprika
1 tsp salt
1/2 tsp curry powder
1 tsp oregano
1/2 tsp freshly ground pepper
6 tbsp melted butter
3/4 cup almond slivers
2 cups cream
1/2 cup sour cream
3 tbsp dry bread crumbs
mix with 1 tbsp melted butter
Mushrooms -- if desired

Coat chicken pieces with flour. Blend celery salt, paprika, salt, curry powder, oregano, and pepper with butter. Coat chicken pieces in seasoned butter, arrange in a single layer in a baking dish. Sprinkle evenly with almonds. Pour half & half between the pieces. Bake, covered, in a 350°F-180°C oven for 45 minutes. Uncover; spoon about 1/2 cup sauce from pan into the sour cream and mix. Pour evenly over chicken. Sprinkle evenly with buttered crumbs. Bake uncovered about 15 minutes longer or until tender.

Per Serving (excluding unknown items): 844 Calories; 61g Fat (65.1% calories from fat); 66g Protein; 8g Carbohydrate; 1g Dietary Fiber; 268mg Cholesterol; 788mg Sodium. Exchanges: 1/2 Grain(Starch); 9 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 6 1/2 Fat.