Egyptian-Spiced Chicken

Preheat oven to 35

Place first 3 ingredients in a small, dry skillet over medium heat. Cook 2 minutes or until lightly browned, shaking pan frequently.

Remove from heat, and cool slightly.

Place nut mixture, thyme, and peppercorns in a spice or coffee grinder; pulse mixture 15 times to coarsely chop.

Place nut mixture in a shallow pan; place egg whites in another shallow pan. Dip chicken in egg white, and sprinkle with salt; dredge in almond mixture.

Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat.

Add chicken to pan; saut 2 minutes on each side or until golden.

Place chicken on a baking sheet coated with cooking spray, and bake at 350 for 12 minutes or until done.