2 tbs. sliced almonds, toasted
salt and pepper to taste
2 slices bread
1 tsp. dried thyme
1 tsp. dried basil
1/2 tsp. dried marjoram
2 tbs. fresh lemon juice
4 boneless, skinless chicken breast halves
1 egg white, beaten
3 tsp. olive oil
cooking spray
Preheat oven to 400 degrees F. Put the almonds in a pie plate and sprinkle with a pinch of salt and pepper. Toast the almonds in the oven until golden brown, 1 to 2 minutes. Remove from oven and let cool.
Remove the crusts from the bread and crumble the slices to make fresh bread crumbs. Combine the crumbs with the thyme, basil and marjoram. Season with salt and peper to taste.
Brush the chicken breast halves all over with the beaten egg white. Press the seasoned bread crumbs into the tops of the chicken breasts.
Coat a baking pan with cooking spray. Heat the oil in a large skillet over medium-high heat. Add the chicken to the skillet, breaded side down, and cook without turning until browned, 1 to 2 minutes. Transfer the chicken to the prepared baking pan, breaded side up. Sprinkle with the lemon juice. Bake until done, 15 to 20 minutes. Serve sprinkled with the toasted almonds. Makes 4 servings, 4 points each.