4 boneless skinless chicken breast halves (4 ounces each)
In a food processor, cover and process almonds until finely chopped. Place in a shallow bowl. In another shallow bowl, combine the bread crumbs, parsley, salt and pepper. In a third bowl, beat the eggs and water.
Roll chicken in crumb mixture, then dip in egg mixture and roll in almonds. Place on a greased baking sheet. Bake at 400° for 20-25 minutes or until juices run clear.