Ginger-Garlic Crusted Chicken

In my chase for the low carb lifestyle I discovered the paleo movement - the idea that we should eat only what the cavemen ate.  That's a little extreme for my tastes, but they do offer some excellent flavor suggestions/combinations that fit perfectly into my lifestyle choice.  The crust for this chicken will tickle your taste buds as well as the imagination of your guests.  I think you'll be returning to this recipe often!

2 pounds boneless, skinless chicken breasts

1/2 cup coarsely chopped scallions

2 to 3-inch piece fresh ginger, peeled
4 cloves of garlic, peeled

Salt and freshly ground black pepper, to taste

2 tablespoons olive oil1 tablespoon oil or cooking fat of choice

1/2 cup almonds, coarsely chopped

Preheat the oven to 450°F.
Cover the chicken breasts with plastic wrap on both sides and, using a meat mallet, pound them to an even thickness, about 1/2 to 3/4-inch thick.
Combine the scallions, ginger, garlic, salt and pepper in a food processor or blender. 
Pulse a few times to combine. Add the 2 tablespoons olive oil to the food processor and process into a paste.
Heat the 1 tablespoon oil over medium-high heat in a large ovenproof skillet and place the chicken in the skillet, smooth side down. Sear the chicken for about 2 to 3 minutes on one side, or until lightly browned and the chicken easily releases from the pan.
Flip the chicken breasts and turn off the burner. 
Coat the seared side with the ginger-garlic-scallion paste and sprinkle the nuts on top, pressing on them so they adhere to the paste.
Place the chicken in the oven for 10 minutes, or until it is cooked through (internal temperature reaches at least 170°F) and the nut crust on the top is golden brown.
Allow the chicken to rest (covered) for 5 minutes and serve.

Cook's Note:
The ginger-garlic-scallion crust is also incredibly tasty on fish and pork loin chops.The crust also works well with macadamia nuts instead of almonds.