This chicken dish is an easy but elegant entrée to serve when unexpected guests arrive. Thyme may be substituted for dried rosemary.
Gilded Chicken Breasts
Rate this recipe!
Ingredients
- 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
Instructions
- 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 Notes
Nutrition Facts
Gilded Chicken Breasts
Amount Per Serving
Calories 275
* Percent Daily Values are based on a 2000 calorie diet.
Calories 275,Fat 15,Perfat 48,Cholesterol 79,Carbo 3,Protein 34,Fiber N/A,Sodium N/A
