- 1/3 cup finely chopped pecans
- 1/3 cup dry bread crumbs
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 4 boneless skinless chicken breast halves (4 ounces each)
- 3 tablespoons Dijon mustard
- maple-dijon sauce:
- 1/4 cup maple syrup
- 1 tablespoon Dijon mustard
In a shallow bowl, combine the pecans, bread crumbs, thyme, paprika and salt. Place Dijon mustard in another shallow bowl. Coat chicken with mustard, then roll in pecan mixture.
Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 375° for 30-35 minutes or until juices run clear. In a small bowl, combine sauce ingredients; serve with chicken.