We don’t eat nuts as often as we used to, but here’s a tasty simple weeknight entree.
Honey Dijon Almond-Crusted Chicken
2 tbsp butter
1/2 cup plain yogurt
2 tbsp honey
1 tbsp dijon mustard
1/3 cup flour
1/3 cup finely chopped unsalted raw almonds
1/2 tsp paprika
fresh ground pepper
4 boneless skinless chicken breast halves
1/4 cup whole unsalted raw almonds
Preheat oven to 350. Place butter in 13×9 inch baking dish in oven while preheating. Remove when butter is just melted; set aside.
In a small bowl, combine yogurt, honey, & mustard, mixing until smooth; set aside.
In another bowl, combine flour, chopped nuts, paprika, salt & pepper. Coat the chiken in the yogurt mixture, covering both sides. Then dredge in flour mixture.
Place chicken in prepared dish, turning to coat with melted butter. Scatter whole nuts over chicken.
Bake 30-35 minutes.