4 boneless chicken breasts, skinned and split
Pepper to taste
6 tbsp. butter
1/4 c. plus 2 tbsp. Dijon mustard, divided
2 c. finely ground almonds
1 1/2 to 2 c. plain yogurt or sour cream
1 pkg. Ranch Style dressing or your own ranch dressing - 1 1/2 c. and eliminate the yogurt

Preheat oven to 400 degrees. Pound breasts between plastic warp to 1/4 inch thickness. Sprinkle with pepper. Melt butter over low heat. Remove pan from heat and whisk in 1/4 cup Dijon. Roll each chicken 1/2 jelly roll style. Dip chicken into mustard mixture, then roll it in ground almonds to coat. Arrange single layer in lightly greased pan. Bake 15 minutes until golden and tender. Meanwhile, combine yogurt, ranch package and 2 tablespoons Dijon in saucepan. Add drippings from chicken to yogurt mixture. Simmer over low heat 2 minutes. Place 2 tablespoons ranch sauce on each plate. Top with chicken breast. Drizzle remaining sauce over top of chicken.