or really, any nut, for that matter. You basically chop up a few handfuls of your nut of choice (I still want to try it with almonds, pecans, and maybe macadamia nuts) in a blender/food processor, until you have it nice and crumbly, but be sure to stop before it starts turning into peanut butter. I like to add some herbs/spices to the nuts before I chop 'em. I've done lemon pepper, lime pepper, cayenne pepper (can you tell I like pepper?) and I think garlic, but any of your favorite spices ought to work fine.
After the nuts are blended, pour the mixture into a bowl.
Coat the chicken breast in maybe a tablespoon of olive oil; less if you can get away with it.
Roll the chicken in the nut mixture so it's evenly coated on all sides. After about the first 2 breasts, the nut mixture starts to get gooey, and it gets harder and harder to evenly coat the chicken. If you're planning on making more than 1 or 2 breasts, you probably want to divide the nut mixture in multiple bowls.
Bake it like normal, 350 degrees for 20-30 minutes.
It's super tastey, and has lots of protein, and lots of unsaturated fats. I can't really give you a macro breakdown, 'cause I don't measure the amount of nuts that goes in the blender, and it's really hard to measure how much nut mixture coats each piece of chicken.
Goes great with fresh sauteed spinach.
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:p 
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