-3/4 cup pine nuts
-3/4 cup grated Parmigiano-Reggiano
-1 clove of garlic
-1/4 cup packed parsley leaves
-1 teaspoon rosemary
-8 boneless skinless half chicken breasts, trimmed of all fat
-8 teaspoons Dijon mustard
Toast pine nuts in a 300F oven until golden brown. Combine nuts and next four ingredients in a food processor and chop coarsely. Place in a large flat pan.
Brush topside of each chicken breast with 1 teaspoon Dijon. Press mustard-coated side only into nut toping.
Arrange breasts, coated side up, on a lightly greased baking sheet. Sprinkle with reaming topping. Bake at 375F for 25-30 minutes, until light golden brown.
Makes 6-8 servings.