Prep Work: Watch the VIDEO to make your prep easier! Trim excess fat from chicken breasts. Chop almonds in blender or food processor and store separately. Chop shallot/onion.

Heat oven to 350 degrees. Pierce chicken all over (5-6x) with point of knife. Sprinkle salt over all. Refrigerate uncovered while preparing the rest. (I kept mine on a small cutting board.) Break eggs into a small bowl or flat dish and blend with a fork. Pour flour into a separate dish. Set both aside.

Process or blend nuts until they resemble size of coarse meal. (Set aside.) Place butter in skillet on medium heat and melt, stirring a few times, until golden brown in color. Add onion to butter. Cook until golden, approx. 5 min.

Add nuts and panko to onions and cook, stirring frequently until browned, approx. 8 min. Remove from heat and stir in thyme, cayenne, and some optional lemon, lime, or orange zest.

Grease baking dish with olive oil, dredge chicken through flour, egg, and then lay in pan with almonds and press. Flip over and cover the other side.

Bake 20 min., or until thermometer stuck into thickest part of meat reads 160 degrees. Let stand at least 5 min. on CLEAN cutting board before slicing. Put aside 1/3 of cooked chicken for the tacos. Steamed Buttery Carrots: Scrub 6-8 carrots with a vegetable scrubber brush, cut at a diagonal, melt 4 tsp.butter in skillet, add 3 Tbsp. water, cover and simmer on low until softened, approx. 15 min. Serve with a green or cabbage salad and fresh, and seasonal fruit for dessert in a pretty dish with just a dot of whipped cream to make it special. Fresh Salad ideas: Buy ready cut lettuce, mix with some baby spinach, add favorite veggies: shaved carrot, radishes, English cucumbers, sprouts, julienned bell pepper, olives, kidney beans, cherry tomatoes...finish with dressing or just olive oil and your favorite flavored vinegar with a little salt and pepper.