| 4 | Small boneless skinless chicken breast halves (1 lb.) |
| 2 tbsp. | Light Mayonnaise |
| 2 tbsp. | Dijon Mustard |
| 1/4 cup | Slivered Almonds, coarsely chopped [ or run in mini-food processor] |
Spray a 13x9-inch baking pan with PAM. Place chicken in pan. Mix mayo and mustard with a fork until well blended. Coat the chicken breast half with the mustard mixture; sprinkle evenly with almonds.
Bake at 375°F for 20 to 25 minutes or until chicken is cooked through.
Can prepare earlier in the day and store in refrigerator until ready to bake. Serve warm.
Left overs good sliced over a salad.