Chicken breast, boneless, skinless
(3 or 4 breasts)
Preheat the oven to 385°F. Line a baking sheet with foil.
In a food processor, grind the almonds to the consistency of breadcrumbs. In a shallow bowl, combine the almonds, cheese, rosemary, basil, salt, and pepper. In another shallow bowl, gently whisk the eggs until combined. In an assembly line, dip each chicken breast in the egg, then coat with the nut mixture. If you have time, refrigerate the chicken for 10 to 15 minutes after coating.
Heat the olive oil in a large non-stick sauté pan over medium-high heat. Add the chicken and cook each side for 4 to 5 minutes, or until the almond coating starts to brown. Add more oil if the pan begins to appear dry.
Place the chicken on the prepared baking sheet and bake for 20 to 30 minutes, until golden brown and cooked through.