This recipe is AMAZING! I followed the recipe to a "T" using (whole) almonds. I would suggest chopping them a bit before putting them in the food processor. The amounts were spot on, I didn't have any nut/ panko mixture left over. Don't forget the lemon wedges @ serving, it really brightens up the chicken. Also, baking on a wire rack is critical so that top & bottom stay crunchy. I served with Roasted Applesauce , steamed broccoli and a tomato avocado salad. Thanks a bunch Dr. G. This is a real keeper and company worthy.
I love almonds, so when I saw this recipe in Chicagoland Chef du Jour's "Best of 2012" cookbook, I had to tag/try it. I made this for one serving, my lunch, and followed it as written. This would be a great recipe to serve company (that enjoys almonds), but I am the only one in our family that enjoys them, so I usually make those type of recipes for my lunch. I tried it first, without putting on the lemon juice, which is good, but really enjoyed the chicken once I squeezed the lemon juice on it. Thanks for sharing a great tasty recipe.