Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
Take 200 grams of almonds and crush them in a food processor until they reach a coarse texture. Transfer the crushed almonds to a shallow dish.
In another shallow dish, whisk together 2 large eggs.
Season 500 grams of boneless, skinless chicken breasts with salt and pepper to taste.
Dip each chicken breast in the whisked eggs, ensuring they are fully coated. Then, press the chicken into the crushed almonds, making sure the almonds stick to both sides.
Place the almond-crusted chicken breasts on the prepared baking sheet.
Bake the chicken in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the almond crust is golden brown.
Remove the chicken from the oven and let it rest for a few minutes before serving.