Prep: 15 minutes

Marinade: 1 hour (up to 6)

Cook: 25 minutes

Makes: 8 servings

8 boneless, skinless chicken breasts
4 tbsps. Lemon Olive Oil
1 egg
2 tbsps. milk
1 cup ground almonds, toasted
½ cup dry breadcrumbs
¼ cup fresh parsley, chopped
½ tsp. pepper
all-purpose flour

Pat the chicken dry. Beat egg with milk. Mix almonds with breadcrumbs, pepper and parsley. Lightly dust the chicken with flour, dip into egg mixture and then into almond mixture coating completely. Cover with tea towel and refrigerate for at least 1 hour or up to 6 hours.

Preheat oven to 375 degrees.

On 15 x 10” baking pan, heat Lemon Oil in oven for 5 minutes. Place chicken breasts in single layer on the pan and bake for 20-25 minutes or until no longer pink inside, turning halfway through.

Remove to serving platter, and garnish with a further sprinkling of fresh chopped parsley.