Recipe for Raspberry Mustard Chicken
Chicken, Poultry & Duck


    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

    Preheat 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.

    Serves 4.