Baked Chicken Tenders with Mustard, Almond, and Parmesan

This recipe is from a great South Beach Diet blog called Kayln's Kitchen. I have adapted it for our family. We use tenders instead of the chicken breast. I also don't cook them as hot or as long because we like them moist and not as crisp. The first time I made these Zane LOVED them and has requested them every week since. We love having the extras the next day over salad. Yummy! Thanks for the photo mom.
12 chicken tenders

Marinade:
3 T mayo
3 T Dijon mustard
1 1/2 T apple cidar vinegar
1 1/2 T water
3/4 tsp. garlic powder
3/4 tsp. poultry seasoning

Coating:
3 T parmesan cheese (freshly grated or coarsely grated, not the kind that comes in a can)
1 cup almond meal (you can also grind 1 cup almonds in the food processor- which is what I do)
1/2 tsp. poultry seasoning
salt and fresh ground black pepper to taste

Wisk together mayo, Dijon, white balsamic vinegar, water, garlic powder, and poultry seasoning. Place chicken tenders and marinade in plastic bag and marinate in refrigerator for 3-4 hours or as long as all day.

When ready to cook, let marinated chicken come to room temperature while oven pre-heats to 425 F. 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 10-12 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 10-12 minutes more until chicken is well browned and cooked through.

Serve hot. Tastes great dipped in a honey mustard dressing or sauce. Great over salad!