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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.
Yield: 4 servings
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