Nut-Encrusted Chicken

I recently did Jillian Michael's Ripped in 30 workout DVDs and 30-day meal plan. This recipe was one of my favorites. It was DELICIOUS. I made a few little adjustments to her recipe, but thanks for SHARING Jillian!  (Sorry for the really terrible photo!)

Nut-Encrusted Chicken
1/2 cup raw almonds, toasted
2 tablespoons olive oil, or a little more if needed
3/4 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
Dijon mustard (optional)

3/4 teaspoon dried rosemary

1 to 2 cloves garlic
1/4 teaspoon salt
4 (5-ounce) boneless, skinless chicken breast halves

Preheat oven to 425 degrees.

In a food processor, combine the almonds, oil, lemon zest and juice, a few squirts of Dijon mustard, rosemary, garlic, and salt. Process until coarsely chopped. Put the chicken in a shallow baking dish that has been sprayed with nonstick spray and pat the nut mixture over each piece to coat. Bake until cooked through, about 10 minutes or so, depending on thickness of breast halves.

TIP: I used chicken tenders instead of breast halves and they worked out perfect! Serve with a nice veggie salad for a great rounded and healthy meal.