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| Almond Crusted Chicken Breasts |
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1 1/2 cup almonds sliced, lightly toasted |
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4 boneless, skinless chicken breasts halves |
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Salt and black pepper |
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1/4 cup all-purpose flour |
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1 egg beaten with 2 tsp. water |
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1/4 cup butter melted |
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1 tsp lemon juice |
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1 1/2 tsp basil fresh, chopped, or 1/2 tsp dried |
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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. |
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Press each chicken breast in almonds, covering chicken well. Place on buttered baking sheet. |
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Bake at 425 for 10 to 15 minutes or until chicken is just firm and almonds are golden. |
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Meanwhile, combine butter, lemon juice, and basil. Drizzle over cooked chicken breasts. |
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