Chicken thighs in an almond crust
Preheat oven to 350° F (180° C).
In one bowl, mix the almonds and bread crumbs.
In the other bowl, beat the eggs with the soy sauce, crushed garlic, salt and some pepper.
Dip both sides of the chicken thighs in the egg, then in the crumb mixture.
Roll up and place each piece of chicken on a baking tray lined with baking paper. If lots of the crumb mixture has fallen off the pieces, just pat some back on.
Drizzle with olive oil. Cover all loosely with a sheet of foil. Don’t tuck the edges in. You want to keep the almond crust from burning, but to bake, not poach, the chicken.
Bake for 30 minutes. The crust should be golden and the chicken tender.
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