2 tbs Olive oil
3/4 tsp Lemon zest
1 tbs Lemon juice
3/4 tsp Dried rosemary
1 Garlic clove
1/4 tsp Salt
4 (4-5oz) Chicken Breasts
Place all ingredients in a food processor and blend until a thick paste.
Place chicken flat on a baking sheet and evenly spread almond paste on top.
Bake @ 425º for about 10 minutes; a meat thermometer should read 165º-170º F
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