Almond Crusted Chicken Tenders and Chicken Breasts with Honey Mustard Sauce

This is a picture I snapped on my iphone literally, right before I dug in and ate it for dinner.  I'm glad I remembered to snap a picture because this was so easy and so good.

I had defrosted chicken breasts and wasn't sure what I was going to do with them.  
I had leftover egg whites in the refrigerator from another recipe, and I had a bag of roasted, salted whole almonds that we need to use up because we are currently completely sick of snacking on roasted nuts and they are just taking up room in the deep freezer.

That is how this 'recipe' came to be.  Using up some roasted almonds and egg whites.  Topped it off with a mixture of 2/3 honey (I use sugar free) with 1/3 mustard.  YUM!

Chicken Breasts
Roasted Almonds
Fresh Garlic (optional)
Salt is not needed if you are using salted almonds.
Eggs or egg whites, beaten

Process about a cup of almonds per 2 large chicken breasts or 5-6 tenders in a food processor until crumbs.
If you wish, add 1-2 teaspoons fresh, minced garlic.  Salt to taste only if you used unsalted almonds.
Dip rinsed and dried chicken tenders or breasts into the egg or egg whites and roll in the chopped nuts to cover.
Place on greased baking sheet and bake at 350 for approximately 25-30 minutes until the center of your chicken is done and not pink.
Drizzle a mixture of honey mustard sauce over to serve (about 2/3 honey to 1/3 mustard - adjust to your taste).

I added fresh garlic to my chopped almonds & used up egg whites I had on hand

Ready for the oven!

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