1. Preheat oven to 375 degrees F.

2. Whisk the mustard and vinegar in a small bowl.

3. Add a pinch of Himalayan sea salt and pepper to the almonds.

4. Brush each chicken breast with the mixture and roll in the chopped almonds.

5. Lay on a baking sheet and bake for 20 to 25 minutes, until chicken is cooked through and browned.