Crunchy Almond Chicken Tenders with Honey Dijon

• 2 whole Boneless, Skinless Chicken Breasts
• 1 cup Panko Breadcrumbsbreadcrumbs
• ½ cups Roasted Almonds, Choppedroasted-almonds
• ¼ cups Parmesan Cheeseparmesan
• ¼ cups Dijon Mustarddijon-mustard
• 1 Tablespoon Honeyhoney
• Salt And Pepper, to tastesalt-and-pepper
• Olive Oil, To Coat Pan And Drizzle On Chickenolive-oil

1. 01Preheat your oven to 425 degrees and stick your sheet pan in. Meanwhile, mix the panko, almonds, cheese, salt and pepper in a shallow dish. In another dish, mix the mustard and honey. Cut the chicken breasts into strips. Dredge the chicken strips in the honey-mustard and then generously coat them in the almond mixture. Place on a separate plate until they are all done. When they’re ready for the oven, grab your now-hot pan and drizzle it with olive oil. Then put all the chicken on it and drizzle the chicken with a little more olive oil. Cook until done (about 20 minutes), flipping them once about halfway through.

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