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Ingredients:

1/2 cup lemon juice
1/4 cup water
1 tablespoon dried rosemary, crushed
2 garlic cloves, minced
1 teaspoon tabasco sauce
1 teaspoon Worcestershire sauce
2 skinless boneless chicken breast halves, cut in bite-size cubes
1 slice bread, mixed grain , toasted
1/4 cup almonds, toasted, chopped
2 egg whites, lightly beaten

 

Directions:

Combine lemon juice, water, rosemary, garlic, Tabasco and Worcestershire sauce in small  bowl. Stir in chicken cubes, cover and chill 24 hours. In blender or food processor grind  toast to coarse crumbs. Remove to a small bowl; stir in almonds. Lift chicken from  marinade. Roll in egg whites, then in crumb mixture to coat evenly. Place on non-stick  baking sheet. Bake at 400 degrees F. 10-12 minutes. Serve hot or cold.

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