Servings: 3 to 4

Marinade Ingredients: subheading: Marinade Ingredients:
2 T mayo (low fat is ok, but don't use fat free) 2 T mayo (low fat is ok, but don't use fat free)
2 T Dijon mustard (or use any mustard that appeals to you) 2 T Dijon mustard (or use any mustard that appeals to you)
1 T white balsamic vinegar (or use slightly less than 1 T white vinegar) 1 T white balsamic vinegar (or use slightly less than 1 T white vinegar)
1 T water 1 T water
1/2 tsp. garlic powder ½ tsp. garlic powder
1/2 tsp. poultry seasoning ½ tsp. poultry seasoning
 
Coating Ingredients: subheading: Coating Ingredients:
2 T Parmesan cheese (freshly grated or coarsely grated, not the kind that comes in a can) 2 T Parmesan cheese (freshly grated or coarsely grated, not the kind that comes in a can)
3/4 cup almond meal or almond flour (You can also grind 3/4 cup almonds in the food processor, but it can be tricky to get it finely ground without turning it into almond butter!) ¾ cup almond meal or almond flour (You can also grind ¾ cup almonds in the food processor, but it can be tricky to get it finely ground without turning it into almond butter!)
1/4 tsp. poultry seasoning ¼ tsp. poultry seasoning
salt and fresh ground black pepper to taste (I didn't use much salt) salt and fresh ground black pepper to taste (I didn't use much salt)

Trim any visible fat or tendons from chicken, then cut each piece into crosswise strips about 1 inch wide. Whisk together mayo, Dijon, white balsamic vinegar, water, garlic powder, and poultry seasoning. Place chicken strips and marinade in plastic bag and marinate in refrigerator for 3 to 4 hours or as long as all day.
When ready to cook, let marinated chicken come to room temperature while you preheat oven to 450F/230C. Use a food processor to finely grind the almond meal, Parmesan, poultry seasoning, salt, and pepper, and put coating in large flat bowl. Spray non-stick baking sheet well with non-stick spray. Dip each chicken piece into coating, turning to coat both sides, and arrange in single layer on baking sheet.
Bake without turning for 12 to 15 minutes, or until top side is quite browned and underneath is starting to brown. Then use metal turner and go under each piece of chicken to be sure it's not stuck to the pan, then carefully turn each piece. Some of the coating will fall off and possibly get too browned in the pan, so don't worry about it. Cook 10 to 12 minutes more until chicken is well browned and cooked through. Total cooking time will be 20 to 25 minutes, depending on your pan. Serve hot. (Edit: if you're reheating this in the microwave, be very careful not to overcook or it will get very dry. It is definitely best fresh from the oven.)