Raspberry Mustard Chicken

Yield: 4 servings

Ingredients

• 1/2 cup raspberry honey mustard
• 1 cup crushed melba toast
• 1 cup coarsely chopped pecans
• 1 cup grated parmesan cheese
• 4 skinless, boneless chicken breasts
• 6 tablespoons melted butter

Instructions

1. Heat oven to 350 degrees F.
2. Put mustard into a shallow bowl.
3. In a second bowl, combine melba toast, pecans and parmesan cheese.
4. Pat each chicken breast dry and coat first with mustard and then roll in crumb mixture.
5. Place on parchment-lined or greased jellyroll pan.
6. Drizzle melted butter over chicken.
7. Bake for 15 to 20 minutes or until chicken is no longer pink in center.