Boneless Chicken Breasts With Pecan Walnut Crust
|Boneless, skinless chicken breast halves||6|
|Dijon mustard||1⁄2 Cup (8 tbs)|
|Chopped toasted pecans||1⁄2 Cup (8 tbs) (Finely Chopped)|
|Plain dry bread crumbs||1⁄2 Cup (8 tbs)|
Using a meat mallet, pound the chicken breasts lightly between two sheets of plastic wrap with a flat mallet until they are 1/2-inch thick.
Stir together the mustard and eggs in a flat bowl.
Toss together the pecans, walnuts and bread crumbs in another bowl.
Dip chicken in egg mixture and then coat well with the bread crumbs.
Rotate the chicken in the Flat Standard Basket for 20 minutes or until lightly browned and cooked through.