Nut-crusts make for the perfect breadcrumb substitute.
free-range air-chilled chicken breasts
2 tbsp stone-ground Dijon honey mustard
1 cup ground almonds
1 tbsp herb & garlic seasoning**
Preheat oven to 375oF and line a baking tray with parchment paper. Slice the chicken breasts into 1-inch wide strips. Transfer to a bowl, add mustard and gently toss to coat.
In a shallow dish, mix together the ground almonds and seasoning blend. Dredge each chicken strip in the almond mixture and place onto the prepared pan. Bake for 20-25 minutes or until golden brown. Enjoy with some honey mustard on the side.