Almond-Crusted Chicken Breasts

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

1. With hands, lightly crush almonds into small pieces; reserve.
2. Lightly flatten chicken breasts.
3. Season with salt and pepper.
4. Dredge chicken in flour.
5. Pat off excess flour.
6. Dip chicken in beaten egg.
7. Press each chicken breast in almonds, covering chicken well.
8. Place on buttered baking sheet.
9. Bake at 425F (220C) for 10 to 15 minutes or until chicken is just firm and almonds are golden.
10. Meanwhile, combine butter, lemon juice, and basil.
11. Drizzle over cooked chicken breasts.

almonds, chicken breasts halves, salt, flour, eggs, butter, lemon juice, basil

Taken from recipeland.com/recipe/v/almond-crusted-chicken-breasts-1230 (may not work)