Pecan-Coated Turkey or Chicken Tenderloins Recipe from an out-of-print recipe book.

• 4 Turkey Breast Tenderloins or Chicken Breasts
• 4 tsp Dijon-style mustard
• 1/2 Cup chopped pecans
• 3 Tbl fine seasoned bread crumbs
• 2 Tbl Grated Parmesan Cheese
• 2 Tbl Butter, melted

Preheat oven to 425°. Place meat in a shallow baking pan. Brush each tenderloin/breast with 1 tsp mustard. Combine remaining ingredients in a small mixing bowl. Sprinkle mixture evenly over the meat.

Bake 18 to 20 minutes, until done.

Serve with Spinach Salad!