serves 4
1 cup raw almond
1 tsp garlic salt
1/4 tsp fresh ground black pepper
1 cup honey mustard dressing (my favorite ones are the sweeter creamier ones, not the more vinegar based ones), plus more for serving
1 Tbsp olive oil
2 whole chicken breasts, cut into tender-size strips
Preheat oven to 375F.
Add almonds, garlic salt, and pepper to the bowl of a food processor and pulse until almonds are chopped finely, not quite fine as almond meal but smaller than rice. Transfer to a shallow bowl or baking dish.
Line a rimmed baking sheet or dish with parchment or silicone.
In a bowl, combine salad dressing and olive oil. Dredge chicken in dressing until well coated.
One at a time, lift chicken pieces from bowl, allowing excess dressing to drip off. Then transfer to bowl with almond mixture and coat in almonds on all sides, pressing into crushed almonds to help stick. Once fully coated, place on lined baking sheet and repeat with remaining chicken pieces.
Bake for 15-20 minutes until chicken is baked through and almonds have started to brown.
Serve with honey mustard for dipping.
Enjoy