1/2 cup unsalted almonds, toast in a skillet (continually moving them around) for about 4 minutes
2 T extra virgin olive oil
3/4 tsp. grated lemon zest
1 T fresh lemon juice
3/4 tsp. dried rosemary
1 garlic clove
1/4 tsp salt
4 (4-5 oz) boneless, skinless chicken breasts
preheat the oven to 425 degrees
In the bowl of a food processor, place the almonds, olive oil, lemon zest and juice, rosemary, garlic and salt. Process until coarsely chopped; the mixture will be a thin paste.
Arrange the chicken breasts in a baking dish. Divide the almond paste and spread on the breasts; pat down to cover each breast completely.
roast in the oven until cooked through and an instant read thermometer reads 160-170 degrees, about 10 minutes. Loosely tent with foil and let stand for 5-10 minutes before serving.