1 (5 oz.) can chow mein noodles
1/2 c. chopped, blanched almonds
1/3 c. butter
2 tbsp. soy sauce
2 tsp. chopped, fresh ginger
1/4 tsp. ground black pepper
6 boneless, skinless chicken breast halves

Preheat oven to 400°F. Put chow mein noodles in a plastic zipper-top storage bag. Press bag to finely crushed noodles. Combine crushed noodles and nuts. Melt butter and add soy sauce, ginger and pepper to butter; stir to combine. Dip chicken breasts in butter mixture and then roll in noodles. Gently press noodle mixture onto chicken. Place in bottom of 9 x 13-inch baking dish.

Bake 25 to 30 minutes or until juices run clear when chicken is pierced with a fork. Serve immediately.

Yield: 6 servings.