Almond and Summer Savoury Crusted Chicken Breast

4 large chicken breasts
2/3 cup chopped almonds
2 cups bread crumbs
2 tbsp summer savoury
½ tsp cracked black pepper
1 egg mixed with 2 tbsp water (for eggwash)
Vegetable oil for frying.

In a large bowl, toss together breadcrumbs, almonds, savoury and pepper.
Dip chicken breasts into eggwash then press well into almond/breadcrumb mix to coat well.
Heat 1 inch vegetable oil over medium low heat, add chicken breasts and cook about 4-5 minutes on each side until deep golden brown and crispy.

Transfer chicken to a shallow glass baking dish and bake for an additonal 10-15 minutes at 350 degrees F depending upon the size of the chicken pieces. Serve with Carrot-Raisin butter sauce if desired.

Carrot Raisin Butter Sauce

Saute together:
2 cloves minced garlic
2 tbsp butter

Add

½ cup chicken stock
2 oz dry white wine

Reduce liquid to half volume and add

3 tbsp grated carrot
4 tbsp golden raisins
Salt and pepper to season

Simmer for two minutes and finish by adding

3 tablespoons butter.

Stir together well and spoon over chicken breasts.