GILDED CHICKEN BREASTS

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  • Serves 6/8 :
    • ¾ cup pine nuts (64g)
    • ¾ cup grated PARMIGIANO-REGGIANO (60 g)
    • 1 clove garlic
    • ¼ cup packed parsley leaves (28 g)
    • 1 teaspoon rosemary (2 g)
    • 8 boneless skinless half chicken breasts, trimmed of all fat
    • 8 teaspoons Dijon mustard (48 g)
    Preparation
    1. Toast pine nuts in a 300° F (150° C) oven until golden
    2. Combine nuts and next four ingredients in a food processor and chop coarsely.
    3. Place in a large flat pan.
    4. Brush top side of each chicken breast with 1 teaspoon (6 g) Dijon.
    5. Press mustard-coated side only into nut topping.
    6. Arrange breasts, coated side up, on a lightly greased baking sheet.
    7. Sprinkle with remaining topping.
    8. Bake at 375° F (190° C) for 25-30 minutes, until light golden brown.



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