1 lbs Chicken Tenderloins or Chicken Breast Fillets
4 tbls Dijon Mustard
½ cup Panko Bread Crumbs
½ cup Diced Pecans
1 tbl Olive Oil
½ cup Prepared Pesto
½ cup Shredded Mozzarella Cheese.
Instructions
In a bowl add your dijon mustard to the chicken. Remove to place on lined sheet pan. Top each piece of chicken with a handful of the Panko/Pecan mixture. Then pop your pan in a 375 degree oven for 8-10 minutes. (If you are using Chicken Breasts, the kinds that are about 1+ inches thick, then you will need to bake them closer to 25-30 minutes.)
When they are finished cooking, (inside temp measures 160 degrees) remove to add a small handful of mozzarella cheese. Return to the oven just to melt the cheese and pesto together. Just for a minute.
Enjoy.
Recipe by Sugar and Spice at https://kathleenssugarandspice.com/2010/10/11/pecan-crusted-pesto-chicken-recipe/