In a blender or food processor, finely grind the almonds.
Combine the almonds, bread crumbs and salt on a plate.
Whip the egg white and water together.
Dip the chicken into the egg white and coat with the almond mixture, shaking off any excess.
Heat the oil in a skillet over medium-high heat and cook the chicken 10 to 15 minutes or until no longer pink, turning once during the cooking time.
Remove the chicken from the skillet and keep warm.
Heat the lemon juice and wine in the skillet over low heat, stirring to loosen the browned bits from the bottom of the skillet.
Place a tablespoon of the wine sauce over the top of each chicken breast half and serve.
“This was delicious!!I used my food processor to grind the almonds.The chicken turned out very moist.Loved the almond flavor with the chicken.Thanks Dancer^”
“I made this just as stated.I found the almonds did nothing to the taste.Simply another chicken dish without very much flavor, sorry.”
“Wonderful. I echo the previous reviews–the chicken was really moist inside its delightful crunchy coating.I used half butter and half peanut oil to saute the chicken.This is one of the best chicken preparations I ever have had.”
“Wonderful flavor.The chicken is moist and the sauce is a great complement to it.I used already ground almonds.DH cut up some of his chicken and put it in his salad.”