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1 1/2calmonds, sliced, lightly toasted
4eachicken breast halves, boneless, skinless
1xsalt and pepper
1/4cflour, all-purpose
1eaegg, beaten with 2 tsp. water
1/4cbutter, melted
1tslemon juice
1 1/2tsbasil, fresh, chopped or 1/2 tsp dried
Directions:
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.
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