Chris loved the mustard flavor of this chicken, and ended up dipping it in mustard too. He likes mustard.
2 boneless, skinless chicken breast
2 T. favorite spicy mustard
2 T. mayo (I know, gross, but it worked)
1 T. balsamic vinegar
1 T. water
1/2 t. garlic powder
a pinch or two of chili
2 T. Parmesan cheese – grated
3/4 cup almonds
Salt and Pepper
Cut fat off the chicken and slice into pieces. Mix marinade ingredients in a ziploc bag and toss chicken in. Mix well and place in the fridge for 1-2 hours. In a food processor, mix the cheese and almonds until in a fine almond meal. Place mixture in a bowl and coat each piece of chicken. Place chicken on a well sprayed cookie sheet. Bake for 15-20 minutes at 450 degrees. Carefully flip chicken and cook for 10-15 minutes more, until it starts to brown on the top. Some of the almond coating will stick to the pan, but don’t worry, there should still be plenty left on the chicken. Serve with mustard!
Notes: While it wasn’t perfect and some stuck to the pan, the smell was great and the taste was great.
Servings: 2-3 large servings