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This recipe is very forgiving, so you can easily substitute for what you don't have on hand.
8 boneless, skinless chicken breasts (I use 4, then slice each once to make them thinner.)
1/2 c. dijon mustard (I use horseradish mustard, since that's what I usually have on hand.)
1/4 c. apple juice (Can sub orange juice if you don't have apple, but trust me - the apple juice sounds like it would be horrible in this recipe, but it's excellent.)
2 cloves garlic, minced
2 Tbsp butter, melted
1 c. flavored bread crumbs (Can sub Panko, but spice it up a bit, or even mashed crackers if that's all you have.)
3/4 c. grated parmesan cheese
1/4 c. ground almonds (Can sub peanuts, pistachios or cashews, or omit nuts entirely.)
A few shakes of dried red pepper flakes.
Preheat oven to 375.
Mix together mustard, apple juice, garlic and melted butter.
In a separate bowl mix together bread crumbs, parmesan cheese, nuts and dried pepper flakes.
Dip each chicken breast into apple juice mixture, then coat with bread crumb mixture.
Place on a wire rack in a baking pan. Bake 25 minutes, or until golden brown on the outside.
I recently began subbing inexpensive, "ritz" type crackers for bread crumbs when breading chicken... it goes over BIG here, plus they're less than $1.50 a box at Aldi... win/win!
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