4 (4 oz. ea.) chicken breasts (boneless, skinless)
4 tbsp. sliced almonds, divided
1 bunch of asparagus (about 1/4 lb.), coarse ends chopped off
2 tsp. olive oil
non-stick cooking spray (Pam)
salt and pepper, to taste

HONEY MUSTARD SAUCE:

4 tbsp. honey
2 tbsp. Dijon mustard
2 tsp. lemon pepper seasoning

Preheat oven to 400°F.

In a 13x9-inch baking dish, whisk together honey, Dijon mustard and lemon pepper seasoning. Add chicken to dish and spoon sauce, until entire surface of chicken is covered. Top each breast half with about a tablespoon of sliced almonds. Lightly spray the surface of each piece of chicken with non-stick cooking spray and season with salt and pepper.

Arrange asparagus alongside the chicken breast and drizzle the olive oil over asparagus, then season with salt and pepper.

Bake at 400°F for 35 minutes or until chicken is cooked through and almonds are golden brown.

Serve this dish with a side dish of rice or couscous.

Serves 4.

Submitted by: Shane Orem