Almond Dijon Chicken
YUM!! I use the leftovers for my lunch salad the next day.
3 boneless/skinless chicken breasts, halved
3 Tbs. Butter Spread (I can't believe or Benecal (sp?)
3 Tbs. Dijon Mustard
1/2 Cup crushed or chopped almonds
Mix butter and dijon together in a flat dish and coat chicken with mixture. Sprinkle almonds on top.
Bake at 375 for about 1/2 hour, until the juices run clear, or the chicken has no sign of pink.
Serves 6
You can also do this in the morning and let it sit, covered, in the baking dish in the fridge so it marinates a bit more...
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