4 4 ounces chicken breast -- boneless and skinless
2 tablespoons lemon juice -- fresh
2 tablespoons dry white wine -- sauvignon blanc
salt and pepper -- to taste
2 tablespoons extra virgin olive oil -- plus 1 teaspoon
1 cup almonds -- sliced

Place the chicken breasts on a large platter or baking sheet with sides. Sprinkle both sides of the breasts with lemon juice and white wine, and season
each side with salt and pepper.

Place the breasts, one at a time, between two sheets of lightly oiled aluminum foil or parchment paper. Uniformly flatter each breast with a meat
cleaver or the bottom of a heavy duty sauté pan.

Crush the almonds into 1/8' to 1/4' pieces. Coat both sides of each chicken breast with the crushed almonds, gently pressing them into the chicken so
that they adhere.

Heat 1 tablespoon of olive oil in each of two large nonstick sauté pans over medium high heat, or do one pan at a time. When the oil is hot, place 2
chicken breasts in each pan and sauté for 4 minutes until golden brown. Turn the breasts and continue to cook for an additional 3 minutes.

Remove the breasts from the pan and transfer them to a baking sheet lined with paper towels to drain for a few seconds. Place a chicken breast on each
salad.

Serve immediately

Serves: 4

Recipe Notes:
This is served with a salad of Pan Seared Yukon Gold Potatoes with Green Beans, Jicama, Red Onion Relish, and Parsley Dressing

A picture of the Red Onion Relish is on my Foodie Photo site.  When this dish is put together it's really quite beautiful.
http://www.flickr.com/terrypogue