Pecan-Crusted Chicken Cutlets - cooking recipe

Ingredients

4 Tbsp. Dijon mustard
1 Tbsp. butter or margarine, melted
3/4 tsp. salt
1/4 tsp. black pepper
4 boneless skinless chicken breast halves (1 lb. total)
2/3 c. pecans, finely ground
2 Tbsp. oil
1 c. reduced-fat sour cream

Preparation

Mix together 2 tablespoons mustard, the melted butter, 1/2 teaspoon salt and 1/8 teaspoon pepper. Brush mixture all over chicken; coat with ground pecans. Place on waxed paper-lined baking sheet and refrigerate for 15 minutes.