I adopted this orphan recipe. Poor thing--nobody wanted it, but it sounded so good I decided to give it a home in my kitchen! I am tweaking it just a wee bit to suit my preferences, but not much. I will make it this weekend and post pictures.
With hands, lightly crush almonds into small pieces; reserve.
Lightly flatten chicken breasts and season with salt and pepper to taste. Dredge chicken in flour and pat off the excess. Dip chicken in egg beaten with 2 teaspoons of water. Press each chicken breast in almonds, covering each piece well.
Place chicken breasts on a buttered baking sheet.
Bake in a preheated 350-degree oven for 30 to 40 minutes or until chicken is done and almonds are golden.
Meanwhile, in a small bowl, combine the melted butter, lemon juice and basil.