Preheat oven to 350°F. Use half of the butter to grease an 8- by 8-inch baking dish. Whisk egg in a shallow bowl. In another shallow bowl, stir together almonds, flour, cilantro, 1/2 teaspoon salt and 1/2 teaspoon pepper. Season chicken with more salt and pepper, and dredge each breast in egg, then in almond mixture. Place breasts in prepared baking dish, brush with remaining melted butter, and bake for 35 to 40 minutes, until chicken is golden brown and juices run clear. Serve with Rhubarb Chutney.

Rhubarb Chutney: Combine 1/2 pound fresh rhubarb (as red as possible), diced, with 1/4 cup orange juice and 1/3 cup sugar in a small saucepan. Turn to high heat and bring to a simmer; reduce to low and simmer gently just until rhubarb is soft but not mushy. Gently stir in 1/2 teaspoon mild chili powder and 1/4 teaspoon salt. Serve, or store refrigerated and covered up to 1 day before serving. Serve warm or at room temperature.