I feel like I can pretend to be a snooty chef who makes amazing things just by repeating that title. I got a super close up here - doesn't that look so good?
It's so simple and oh-so-yummy.
So, here's the recipe - are you ready for this?
Frozen Chicken breasts
Dijon Mustard
Salt and Pepper to taste
Mix the mustard, salt, and Pepper. I don't say how much here because it depends on how many breasts you want to make. The mustard just coats the chicken so the nuts have something to stick to. If you run out, it's easy to make more.
As a side note: you're really looking for a light coating. If it's too thin, then it tastes pretty bland. If it's too thick, well, who wants to eat straight up mustard?
Next, you need the nut mixture. We make 5 breasts, so this is what I use, but use more or less depending on how much you want to make.
1/4 cup flax seed
1/4 cup almonds
Grind that up in a food processor, which gives you both smaller pieces and a good, even mixture. Then dip the chicken in the mustard, followed by the nuts. The nuts will stick to the mustard, and if you have spots that are missed, then just scoop them on the chicken when it's on the pan.
Cook at 300. We're in Utah, and with our altitude we're looking at about 25 minutes.
Done!
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