Crunchy Almond Chicken Tenders with Honey Dijon

Preheat your oven to 425 degrees and stick your sheet pan in. Meanwhile, mix the panko, almonds, cheese, salt and pepper in a shallow dish. In another dish, mix the mustard and honey. Cut the chicken breasts into strips. Dredge the chicken strips in the honey-mustard and then generously coat them in the almond mixture. Place on a separate plate until they are all done. When they’re ready for the oven, grab your now-hot pan and drizzle it with olive oil. Then put all the chicken on it and drizzle the chicken with a little more olive oil. Cook until done (about 20 minutes), flipping them once about halfway through.