Pecan Crusted Chicken Dijonnaise
4-6 boneless, skinless chicken breasts
2 Tablespoons light olive oil
1/4 cup Dijon mustard
1/4 cup melted butter
3/4 cup crushed pecans
3/4 cup breadcrumbs (either panko or seasoned Italian breadcrumbs can be used)
Preheat the oven to 375°F. Line a rimmed baking sheet with non-stick foil and spread the olive oil around the lined pan.
Mix the melted butter and mustard together in a shallow pie pan. In another shallow pan, mix together the bread crumbs and the crushed pecans (you can use a food processor to do this or place the pecans in a zip style bag and crush them with a rolling pin or heavy can).
Dredge each chicken breast first in the butter mixture and then in the pecan mixture making sure that both sides are coated. Place the chicken pieces on the prepared baking sheet. Bake at 375°F for about 30 minutes or until the internal temperature reaches 165°.