• 1 1/2 cup almonds, sliced, lightly toasted
• 4 each chicken breast halves, boneless, skinless
• 1 salt and pepper
• 1/4 cup flour, all-purpose
• 1 each egg, beaten with 2 tsp. water
• 1/4 cup butter, melted
• 1 teaspoon lemon juice
• 1 1/2 teaspoon basil, fresh, chopped or 1/2 tsp dried

With hands, lightly crush almonds into small pieces; reserve. Lightly flatten chicken breasts. Season with salt and pepper. Dredge chicken in flour. Pat off excess flour. Dip chicken in beaten egg. Press each chicken breast in almonds, covering chicken well. Place on buttered baking sheet. Bake at 425 for 10 to 15 minutes or until chicken is just firm and almonds are golden. Meanwhile, combine butter, lemon juice, and basil. Drizzle over cooked chicken breasts.

Submitted by admin.