Raspberry Mustard Chicken

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

Heat oven to 350 degrees F.

Put mustard into a shallow bowl.

In a second bowl, combine melba toast, pecans and parmesan cheese.

Pat each chicken breast dry and coat first with mustard and then roll in crumb mixture. Place on parchment-lined or greased jellyroll pan. Drizzle melted butter over chicken. Bake for 15 to 20 minutes or until chicken is no longer pink in center.

Serves 4.