Chicken in honey

Combine the crumbled macaroons, ground almonds, chopped fresh basil, and black pepper in a shallow bowl.

Beat the egg in another shallow bowl and season with salt and pepper.

Pat the chicken pieces dry with paper towels and season generously with salt and pepper on all sides.

Dip each chicken piece into the beaten egg, then coat thoroughly with the macaroon and almond mixture, pressing gently so the coating adheres.

Heat the olive oil in a large skillet over medium-high heat until shimmering.

Working in batches if necessary, place the coated chicken pieces in the hot oil and cook until golden brown on the first side, about 4-5 minutes.

Flip the chicken pieces and cook the second side until golden brown, about 4-5 minutes longer.

Drizzle the melted butter over the chicken pieces in the skillet, then spoon the honey evenly over the top.

Reduce heat to medium-low and simmer gently for 8-10 minutes, basting the chicken occasionally with the honey-butter sauce until the sauce thickens slightly and the chicken is cooked through.

Transfer the chicken to a serving platter and drizzle with any remaining pan sauce before serving hot.