- 24 sliced blanched almond
- 2 package (about 9 ounces each) refrigerated fully cooked breaded chicken strips (about 24)
- 1 egg, slightly beaten
- 1 Prego® traditional Italian sauce
- red food coloring
Heat the oven to 400°F. Brush the almonds with the food coloring to coat. Set them aside to dry for about 10 minutes
Place the chicken strips on a baking sheet. Brush the narrow end of the chicken strips with egg and press almonds on the egg wash to attach. Bake for 5 minutes or until hot.
Pour the sauce in a 2-quart saucepan over medium heat. Cook until it’s hot and bubbling, stirring occasionally. Arrange the chicken on a serving platter. Serve with the sauce for dipping.
Tip: Easy Substitution: Substitute frozen fully cooked breaded chicken strips for the refrigerated chicken strips. Increase the bake time to 10 minutes.