Almond Crusted Chicken Breasts

Almond Crusted Chicken Breasts

Makes 4 servings


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


  1. 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.
  2. Press each chicken breast in almonds, covering chicken well. Place on buttered baking sheet.
  3. Bake at 425 for 10 to 15 minutes or until chicken is just firm and almonds are golden.
  4. Meanwhile, combine butter, lemon juice, and basil. Drizzle over cooked chicken breasts.