2 whole boneless, skinless chicken breasts, halved
2 tablespoons flour
2 teaspoons soy sauce
1/2 teaspoon black pepper
3/4 cup finely ground almonds or almond meal
3/4 cup sliced almonds
1 tablespoon Vegetable oil
3/4 cup pineapple juice
1 lime, juiced
2 teaspoons cornstarch
1/4 cup honey
Place chicken breasts between two sheets of plastic wrap or waxed paper.
Flatten chicken to 1/2 inch thickness. Dip chicken in flour and shake off excess. Set aside. Combine the egg, soy sauce and pepper in a shallow dish; set aside. In another shallow dish combine ground almonds and sliced almonds. Dip chicken in egg mixture to coat and in almond mixture, pressing so the coating adheres to both sides. Brown chicken on both sides in oil in a non-stick skillet over medium-high heat, until chicken is no longer pink and juices run clear when cut with a knife. Remove chicken; set aside. Combine pineapple juice, lime juice and cornstarch. Add mixture to skillet. Add honey.
Cook and stir until thickened and bubbly. Serve chicken with sauce.