Almond Crusted Chicken

1 egg

¼ cup seasoned bread crumbs

1 cup sliced almonds

4 boneless skinless chicken breast

1 (5ounce) package grated Parmesan cheese

Sauce:

1 teaspoon minced garlic

1/3 cup finely chopped onion

2 tablespoons white wine

¼ cup teriyaki sauce

Preheat oven to 350^o

Place egg and 1 teaspoon water in shallow bowl and beat. In another shallow bowl combine breadcrumbs and almonds. Dip each chicken breast in egg, then in almond mixture and place in greased 9 X 13 inch baking pan. Bake uncovered for 20 minutes. Sprinkle parmesan cheese over each breast and bake for another 15 minutes or until almonds and cheese are golden brown.

While chicken is cooking, sauté garlic and onion in oil in small saucepan. Add wine and teriyaki sauce; bring to boil, reduce heat and simmer about 10 minutes or until mixture is reduced by half.

To serve divide sauce among four plates and place chicken breast on top.