1/4 c. light mayonnaise or Miracle Whip
1/4 c. nonfat yogurt
2 tbsp. Dijon mustard
1 c. coarsely ground pecans, almonds or walnuts
4 boneless, skinless chicken breast halves (about 1 lb.)

Combine mayonnaise, yogurt, mustard in a shallow bowl. Place ground nuts in another shallow container. Line a jelly roll pan with aluminum foil. Dip each chicken breast into the mayonnaise mixture to coat, then into the ground nuts. Place on foil and bake at 375 degrees for 45 minutes to 1 hour. Chicken that is not boned may also be used.