Preheat oven to 375° F. Remove skin and rib bones from chicken. Cut breast into four equal pieces. Beat egg in a shallow bowl. Place almonds in another shallow bowl. Roll each piece of chicken first in egg, then in almonds. Place in a baking dish and bake 20 min. Sprinkle breasts with Parmesan and bake an additional 20-30 min., until almonds are golden brown and chicken is cooked throughout.
Meanwhile, heat oil in a medium saucepan. Add onion and garlic and cook on medium heat until onion is caramelizing, about 5 min. Stir in wine, teriyaki sauce and minced tarragon. Turn heat to high and bring to a boil; reduce to a simmer and cook until mixture is reduced by half, about 10 min. Sauce will be thin. Strain.
Divide sauce among four plates. Place piece of chicken on each and accompany with steamed snap peas.
Per serving for 4 servings:
Courtesy of the Almond Board of California
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