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What I liked about this recipe is the texture contrast from the finely-chopped walnuts and the flavor from the savory and sweet combination – my favorite combination of flavors!  


2 large chicken breasts
Walnut Breading:
1/2 cup finely chopped walnuts (125 mL)
1/2 cup Gluten-Free Bake Mix 2, OR Keto Bake Mix,   (125 mL)
  OR almond flour and 1 tbsp oat fiber or coconut flour (15 mL)
1 tsp salt (5 mL)
1/2 tsp black pepper (2 mL)
Green onions (leafy part), OR parsley for
1/4 cup chicken stock, OR white wine (60 mL)
2 tbsp olive oil (30 mL)
1 tbsp Dijon mustard, OR regular mustard (15 mL)
1 tbsp minced garlic (15 mL)
1 tsp dried thyme (5 mL)
“Honey” Mustard Glaze:
2 tbsp mustard (30 mL)
3 tbsp imitation honey, OR sugarless (45 mL)
  pancake syrup (also available in Walmart)
1 tbsp water (15 mL)
Liquid sweetener (sucralose or stevia) to equal 2 tsp sugar (10 mL)


Preheat the oven to 425°F (220°C).

Slice chicken breasts in half as if going to stuff them and then cut right through.  This way you will have 4 chicken cutlets.

Marinade:  In small bowl, combine chicken stock, OR white wine, olive oil, Dijon mustard, OR regular mustard, minced garlic and thyme.  Marinate chicken for several hours or overnight.

Walnut Breading: In small bowl combine chopped walnuts, Gluten-Free Bake Mix 2, salt and pepper.  Spoon breading over chicken on both sides.  Place in casserole dish and pour remaining marinade on top.  Bake about 20 minutes or until chicken is cooked through.  Pour Honey Mustard Glaze over top of chicken and serve.

“Honey” Mustard Glaze:  In small bowl, stir together mustard, imitation honey, OR sugarless pancake syrup, water and liquid sweetener.

Yield:  4 servings
1 serving
363.6 calories
34.4 g protein
22.2 g fat
1.2 g fiber
5.5 g net carbs 

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