From Pat Peterson

Marinade:

• 1/2 cup butter
• 1 clove garlic, crushed
• 5 teaspoons Dijon mustard

Melt butter and saute garlic for 5 minutes.  Blend in mustard, stirring well.  Cool enough to touch but not solidify.  Whip vigorously until thickened.

Breading mix:

• 5 tablespoons dried parsley flakes
• 5 tablespoons Parmesan cheese
• 1 1/2 cups almond flour
• 4 boneless, skinless chicken breast halves, or chicken tenders

Dip chicken in marinade, then in breading mix, packing crumbs to coat well.  Place in low pan.  Cover and refrigerate up to several hours.  Preheat oven to 350-400 degrees.  Bake for 30 minutes or until done.  Serve with sauce or without the sauce.  (It is delicious even without the sauce!)

Sauce:

• 2 tablespoons Dijon mustard
• 1/4 cup mayonnaise