Print Recipe

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


  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.

Yield: 4 servings

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