1 cup almonds	1 tsp garlic powder
1/2 tsp paprika	1/2 tsp dried oregano
1/2 tsp dried thyme	1/2 tsp salt
1 egg , beaten	4 chicken breast halves

Preheat oven to 375 degrees F.
Combine the first six ingredients (through the salt) in a food processor. Pulse until the almonds are chopped fairly small.
Pour the almond mixture in a shallow bowl.
Pour the beaten egg egg in a shallow bowl.
Salt the front and back of each piece of chicken.
Working with one piece at a time, dip the chicken in the egg and then coat with the almond mixture making sure to pat the mixture into the chicken.
Place the chicken on a non-stick baking sheet or one lined with parchment paper.
Drizzle olive oil over top of chicken to help make crispy.
Bake for 22-25 minutes and remove from oven.
Let rest for 3 minutes to let juices redistribute