| 4 x chicken breast halves skinned, boned |
1 chicken breast |
$3.49 per pound
|
$1.34 |
| 1 lrg egg |
1/4 egg |
$2.53 per 12 items
|
$0.05 |
| 1/2 tsp dry tarragon crumbled |
1/8 teaspoon |
$1.97 per 2 ounces
|
$0.00 |
| 3/4 c. sliced almonds finely chopped |
3 tablespoons |
$4.79 per 6 ounces
|
$0.49 |
| 1/4 c. grated Parmesan cheese |
1 tablespoon |
$5.49 per 6 ounces
|
$0.20 |
| 2 Tbsp. extra virgin olive oil |
1 1/2 teaspoons |
$5.99 per 16 fluid ounces
|
$0.09 |
| 2 Tbsp. unsalted butter Salt to taste Freshly-grnd white pepper to taste Blanched almond flour for dredging Lemon wedges for serving |
1 1/2 teaspoons |
$2.69 per 8 ounces
|
$0.06 |
| Total per Serving |
$2.23 |
| Total Recipe |
$8.92 |
Suggestions?