1/2 c. lemon juice
1/4 c. water
1 tbsp. dried rosemary, crushed
2 cloves garlic, minced
1 tsp. hot pepper sauce
1 tsp. Worcestershire sauce
2 boneless skinless chicken breast halves, cut into sm. cubes
1 slice mixed grain bread, toasted
1/2 c. chopped natural almonds, toasted
2 egg whites, lightly beaten

Combine lemon juice, water, rosemary, garlic, hot pepper sauce and Worcestershire sauce in small bowl. Stir in chicken cubes. Cover and chill 24 hours. In blender process toast to coarse crumbs.

Remove to a small bowl. Stir in almonds. Lift chicken marinade. Roll in egg white, then in crumb mixture to coat evenly. Place on nonstick baking sheet. Bake at 400 degrees for 10 to 12 minutes. Serve hot or cold.