- 1/3 cup of pine nuts;
- 1/3 cup grated
Parmigiano-Reggiano cheese;
- 1 clove peeled garlic;
- 1/8 cup packed parsley
leaves;
- 1 tsp rosemary
- 4 boneless and
skinless half chicken breasts;
- 4 tsp Dijon mustard;
- Tsp olive oil to oil
the baking dish.
|
- Toast the pine nuts in a 300 degree oven
until golden. While toasting, trim the fat
from the chicken breasts;
- Coarsely chop the toasted nuts, the cheese,
the garlic and the parsley in a food processor.
Place in a large, flat pan;
- Brush the top side of each breast with 1 tsp
of the mustard and then press the top of each
breast into the nut mixture;
- Arrange the breasts, coated side up, on a
lightly oiled baking dish and top with the
remaining nut mixture;
- Bake the breasts in a 375 degree oven, in
the baking dish, for 25 - 30 minutes or until
golden brown.
Note: You can substitute any good quality,
naturally made hard, well aged [in excess of 6
months] grating cheese for the Parmigiano-Reggiano.
Cheeses to consider, among others, are:
Cheddar, Emmental, Manchego, Abondance, Asiago,
Beaufort, Cantal, Cheshire, Comté,
Dry Jack, Grana Padano, etc. Each cheese will
lend its character to the taste of the breasts. |
