1.Preheat the oven to 220°C (200°C fan-forced). Line an oven tray with baking paper.
2.Combine the nuts, wheatgerm and parsley in a medium bowl. Dip the chicken into the egg white, then in the almond mixture; place on tray. Roast, uncovered, for about 12 minutes or until the chicken is browned and cooked through.
3.Meanwhile make the citrus salad; peel and segment the grapefruit and oranges over a large bowl to collect the juice. Whisk the mustard and oil into the juice in a bowl. Add the watercress, shallot and citrus segments; toss gently. Season to taste.
4.Serve chicken with the citrus salad.