Almond crusted chicken

Today we're sharing a fairly straight forward recipe. It's an almond crusted chicken recipe and it gives an interesting spin to regularly breaded chicken. We enjoyed the nutty texture and flavor of the almond crust. We served this with okra cakes and a side salad.

Almond-Crusted Chicken by Martha Stewart
   Serves 4
3/4 cup dry bread crumbs
salt and pepper
2 large eggs
2 tsp water
2 whole boneless skinless chicken breasts (1 1/2 to 2 pounds), split
1 1/2 cups sliced almonds, broken into pieces
2 tbsp unsalted butter
2 tbsp canola oil

   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.
   Heat butter and oil in a 12-inch ovenproof 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.