To be fair, the chicken was not the best quality and may have accounted for some of the poor results. (I try to go a little cheap on first-run recipes so that if I do end up having to do take-out, it doesn't break the bank.)
I searched for and ultimately used this recipe that called for crushed almonds as a coating for chicken. I used the wasabi almonds I referred to and worked it into my own chicken recipe and, well, BOO. I crushed the almonds in the food processor and used egg whites as a binding for the chicken. It did not work well. The nuts were sliding right off the chicken and it was more of a mashing motion where I had to grind them into the meat to stay. Top that off with the fact that it just tasted bad. I do not want you to try this. I will take a stab at a change-up another day. This will not be in the CrOOK BOOK.
Rating: 1 fork out of 5