Almond-Crusted Baked Chicken Breast

¾ pound skinless, boneless chicken breast (organic if possible),
visible fat trimmed
1 tablespoon Dijon mustard
1 cup almond meal or sliced almonds ground in a coffee grinder 

Preheat oven to 350°F. Cover chicken breasts with plastic wrap, and pound to reduce thickness by half. Spread mustard on both sides of chicken, and dredge in almond meal. Place chicken on a baking sheet, and bake for about 20 minutes, or until meat is completely white when pierced.
Makes 2 servings.