Yield: 4 servings

2 Whole chicken breasts (about  -12 oz each), split
1 sm Clove garlic, minced
2 tb Sliced almonds
1/2 ts Salt
1/4 c Dry white wine or vermouth
1/4 ts Pepper
2 ts Lemon juice
1/4 ts Leaf marjoram, crumbled
1 ts Butter
1 ts Olive oil
1 ts Chopped parsley
1 tb Chopped green onion

Preheat oven to 350~.

Skin and bone chicken breasts. Combine salt, pepper and marjoram on wax paper. Rub chicken with seasonings.

Brown chicken breasts in oil on both sides in a medium- sized skillet with an ovenproof handle until lightly browned, about 5 minutes total. Add green onion and garlic saute just until tender, about 2 minutes. Sprinkle almonds over chicken.

Bake in preheated oven for 25 minutes or until chicken is tender.

Remove chicken with almonds to warm platter keep warm. Add wine and lemon juice to skillet. Cook, stirring to scrape up browned bits, over medium heat until sauce is slightly thickened, about 5 minutes. Stir in butter and parsley remove from heat.

To serve: spoon sauce onto 4 serving plates place chicken on top of sauce. Garnish with seedless green grapes, sliced avocado, parsley and lemon wedges, if you wish.

Makes 4 servings.

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