Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: use as many chicken breasts as you need for dinner. preheat oven at 350f or 180°c remove skin and bone, cut into 2 parts and place in baking dish. sprinkle with lemon juice and dot with butter. salt to taste. cover closely and bake about 15 minutes. do not overcook; pierce with fork to be sure thickest part is done. if your chicken is cold, then the outside may cook slightly faster than the inside. use pan juices as a sauce.

Target 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.