Nut Encrusted Chicken

INGREDIENTS
2    teaspoons Dijon style mustard
1    large egg, whipped
½   cup Panko breadcrumbs or similar
¾   cup coarsely chopped nuts*
1    teaspoons dried sage, ground
4    skinless, boneless chicken breast fillets
½   teaspoon salt
1    tablespoon olive oil

METHOD

Preheat oven to 425 F. Place a wire rack on a baking sheet and spray with cooking spray or rub with oil.

Combine mustard and egg in a shallow dish. Combine Panko, chopped nuts and sage in a shallow dish. Sprinkle chicken evenly with salt and dip in the egg-mustard mix. Dredge in the Panko bread crumb mix, pressing to adhere.

Heat a large skillet over medium-high heat and add the olive oil, swirling to coat. Brown the chicken breasts on both sides, about 2 minutes each side, and place onto the prepared wire rack. Cook the chicken for 12 to 15 minutes or until done. Serve immediately with your choice of side dishes.

*NOTE: Both hazelnuts and pine nuts are suggested for this recipe, but almonds and walnuts could also be interesting. Do not grind them to a powder, but more like bread crumbs.

Adapted from a recipe in Cooking Light  magazine.