3/4 cup dry bread crumbs made from almond flour or ground almonds
Coarse salt and freshly ground pepper
2 large eggs
2 teaspoons water
2 whole boneless skinless chicken breasts (1 1/2 to 2 pounds)
1 1/2 cups sliced almonds, broken into pieces
2 tablespoons unsalted butter
2 tablespoons olive oil
1. Preheat oven to 400 degrees. In a medium bowl, season bread crumbs with salt and pepper. Place eggs in a small bowl with 2 teaspoons water, and beat lightly. Dip chicken in egg, wiping away excess with your fingers, and dip in bread-crumb mixture. Dredge until lightly coated. Dip in egg again,and coat thoroughly with almonds.
2. Heat butter and oil in a 12-inch ovenproof skillet (I used a cast iron skillet) over medium heat. Saute chicken until nicely browned, about 3 minutes, and turn over. Cook 1 minute more; then transfer pan to oven, and bake until chicken is cooked through, about 10 minutes.