This was a last minute throw together because I didn't want to go to the store and I wanted to use a package of chicken breasts I had in the refrigerator.  I was originally planning on using pecans and actually tweeted that I did use pecans but in fact I used almonds because I was out of... you guessed it... pecans.

Regardless of the nuts, this was really tasty and easy to make.  I will make this again in the future and I will use pecans.  I just need to make sure I have some. :)



Almond Crusted Chicken

- two boneless chicken breasts
- three tbsp olive oil
- two tbsp Dijon mustard
- one tbsp honey
- 1/4 cup of bread crumbs *
- 1/4 cup of chopped almonds
- one tbsp dried parsley

Preheat oven to 350F degrees.

In a small bowl, combine olive oil, Dijon mustard and honey.

In a small bowl, combine bread crumbs almonds and parsley.

Brush one side of chicken breasts with mustard mixture and then coat with bread crumb mixture.  Flip the chicken breasts and repeat.

Bake in a greased baking dish for 22 minutes or until center is no longer pink.

* I've been using the Kellog's Corn Flake bread crumbs but feel free to use whatever you like.

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