This chicken dish is an easy but elegant entrée to serve when unexpected guests arrive. Thyme may be substituted for dried rosemary.
Recipe Preparation Time:
Recipe Cook Time:
Recipe Ingredient Details:
3/4 cup pine nuts
3/4 cup freshly grated Parmigiano-Reggiano cheese
1 clove garlic
1/4 cup packed, chopped parsley
1 teaspoon dried rosemary
8 boneless, skinless chicken breast halves, trimmed of all fat
8 teaspoons Dijon mustard
1 tablespoon olive oil
Toast the pine nuts in a 300º oven until golden, about 5 minutes. Combine nuts and next four ingredients in a food processor and chop coarsely, or by hand. Place in a large flat pan.
Brush the top side of each chicken breast with 1 teaspoon of Dijon mustard. Spread nut topping onto mustard coating, distributing the topping evenly among the eight chicken breasts.
Arrange the breasts, coated-side up, on an olive oil-greased baking sheet. Cover with remaining topping. If desired, sprinkle each chicken piece with a bit more olive oil. Bake at 375º for 25-30 minutes, until golden brown.
Recipe Additional Notes:
Calories 275,Fat 15,Perfat 48,Cholesterol 79,Carbo 3,Protein 34,Fiber N/A,Sodium N/A
Mon, 2012-07-02 11:18