Ingredients

• 4 5-oz boneless & skinless chicken breasts
• 1/2 c unsalted butter
• 2 tbsp Dijon mustard
• 1/2 c coarsely ground pecans
• 1/2 c crushed saltine crackers
• 1-1/2 c sour cream
• 2 tbsp Dijon mustard
• Chutney (Not too sweet) (opt.)

Directions

1. Lightly pound each breat 3/8" thick. Combine butter and 2 tbsp Dijon and brush on both sides of breast. Mix pecans and saltines. Dip chicken in this mixture on both sides and press firmly. Preheat oven to 400 degrees. Melt 1/2 stick butter and 2 tbsp olive oil until hot. Add chicken and brown 3-5 minutes on each side until crispy. Put chicken on a baking sheet and put in oven 5-10 minutes until done. While chicken is cooking mix sour cream and 2 tbsp Dijon. Add 8 tbsp to the skillet and mix with pan juices. Don’t overheat. Just stir and warm this mixture. To serve, put one piece of chicken on a warmed plate. On one side put a few tablespoons of the sour cream mixture. On the other, put a tablespoon of chutney.

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