Ingredients
¼ cup Dijon mustard
¼ cup evaporated fat free milk
¼ cup plain, dry bread crumbs (I save the heel of the bread and make my own breadcrumbs in the blender)
¼ cup grated Parmesan cheese
¼ cup sliced almonds
4 boneless, skinless chicken breasts

Directions
Preheat oven to 475º F. Spray 13x9-inch baking pan with nonstick cooking spray. Combine mustard and evaporated milk in shallow bowl. Combine bread crumbs, cheese and almonds in a different shallow bowl. Dip chicken in mustard mixture, coating both sides, then into bread crumb mixture. Place in prepared baking pan. Bake for 15 to 20 minutes or until chicken is golden brown and no longer pink in center. Serve with rice and a green vegetable. Serves four.