Hope this is the one you wanted -


Ingredients

1/2 cup unsalted almonds, toasted (I explain how below)
2 Tablespoons extra-virgin olive oil
3/4 teaspoon grated lemon zest (or just add a tad more lemon juice)
1 tablespoon fresh lemon juice
3/4 teaspoon dried rosemary (my husband doesn't like rosemary, so I substituted oregano)
1 garlic clove
4 (4- to 5-ounce) boneless, skinless chicken breast halves

Directions

Preheat oven to 350 F.
Toast almonds in the oven by spreading the almonds in a single layer on a rimmed baking sheet. Toast in the oven until fragrant and lightly golden, approximately 5 to 6 minutes for almonds.
Preheat oven to 425 F.
In the work bowl of a food processor, place the almonds, olive oil, lemon zest and juice, rosemary (or oregano), garlic, and salt. Process until coarsely chopped; the mixture will be a thick paste.
Arrange the chicken breast halves in a baking dish. Divide the almond paste and spread on the breasts; pat down to cover each breast completely.
Roast in the oven until cooked through and an instant-read thermometer reads 165 to 170 F, about 10 minutes. Loosely tent with foil and let stand for 5 to 10 minutes before serving.

Add green veggies or a salad. Possibly add rice or quinoa.

Nutriton Facts (for each of the 4 servings)

Calories 293.3 kcal | Fat 174 g | Protein 30 g | Carbohydrates 4.3 g | Sodium 194.2 mg