This recipe and photo come from Grandmaskitchen.com. I have tweaked the recipe for chicken breasts instead of thighs but you may use either, plus I like my chicken cooked longer than most recipes call for. So feel free to do your own tweaking! And enjoy!
1In a shallow bowl, combine the flour and salt. Place 1/4 cup honey and the egg in a separate shallow bowl. Stir until combined. Combine the almonds and panko bread crumbs in a third shallow bowl. Cut the breasts (or thighs if using thighs) in half if they are large.
2Place the chicken in the flour mixture and turn to coat. Dip chicken into honey mixture to coat. Then dip chicken in almond mixture and coat well.
3Heat the olive oil in a large nonstick skillet over medium heat. Add the chicken and cook until golden and cooked through, turning once, about 15 minutes on each side (half that for thighs). Transfer the chicken to a serving platter and keep warm.
4Meanwhile, combine the remaining honey, the butter and mustard in a small saucepan. Cook over medium heat until heated through, about 4 minutes. Drizzle the sauce over the chicken. Serve immediately.