Directions:

Heat oven to 400 degrees F. Line a 15 x 10-inch baking pan with parchment paper.

Whisk the eggs, flour and mayonnaise in a shallow, large bowl until blended. Combine the bread crumbs, parmesan, garlic powder, onion powder and pepper in another shallow, large bowl.

Flatten chicken to 1/2-inch thickness. Cut chicken lengthwise into 1-inch strips. Dip chicken in egg mixture, then coat with bread crumb mixture. Place on prepared pan.

Using a new paint brush, paint food coloring if desired on almonds. Brush narrow ends of chicken strips with egg mixture; press on almonds.

Bake for 20-25 minutes or until a thermometer inserted in meat reads 165 degrees F. Tint ranch salad dressing with 1 drop green food coloring if desired. Serve chicken fingers with dressing and marinara sauce.