sliced blanched almonds
tablespoon red liquid or paste food coloring
ounce (2 packages about 9 ounces each ) refrigerated fully cooked breaded chickenstrips (about 24)
egg, slightly beaten
jar (24 ounces) Prego® Traditional Italian Sauce
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.