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.