Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: pound chicken breasts to 1/2-inch thick. 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.

Target recipe: preheat oven to 350°f. in a shallow dish, whip eggs. clean and rinse chicken. cut a pocket into each breast horizontally. mix bread crumbs and salt and pepper in another shallow dish. sauté onions and celery in the pan that you intend to fry chicken inches. remove and mix with parsley and apple butter. stuff breasts and pat closed. carefully dip in egg and coat with bread crumbs. fry until browned. place into a baking dish and bake for about half an hour or until fully cooked.