Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups sliced almonds -- lightly toasted
4 boneless, skinless chicken breast halves
salt and pepper
1/4 cup all-purpose flour
1 egg -- beaten with 2 tsp.
water
1/4 cup butter -- melted
1 teaspoon lemon juice
1 1/2 teaspoons chopped fresh basil -- 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.
