8boneless, skinless chicken breast halves, trimmed of all fat
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.
Gilded Chicken Breasts
Amount Per Serving
* Percent Daily Values are based on a 2000 calorie diet.