| Gilded Chicken Breasts July, 2000  Serves 8 / This chicken dish is an easy but elegant entrée to serve when unexpected guests arrive. Thyme may be substituted for dried rosemary. Prep Time: 20 minutesCooking Time: 30 minutes 3/4 cup pine nuts 3/4 cup freshly grated Parmigiano-Reggiano cheese 1 clove garlic 1/4 cup packed, chopped parsley 1 teaspoon dried rosemary 8 boneless, skinless chicken breast halves, trimmed of all fat 8 teaspoons Dijon mustard 1 tablespoon olive oil 1. 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. 2. 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. 3. 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. Calories 275,Fat 15,Perfat 48,Cholesterol 79,Carbo 3,Protein 34,Fiber N/A,Sodium N/A |
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Gilded Chicken Breasts
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