4 whole chicken breasts, split, skinned & boned
Pepper to taste
6 tbsp. unsalted butter or vegetable oil
1/4 c. plus 2 tbsp. Dijon-style mustard, divided
2 c. pecans, finely ground
1 1/2 to 2 c. plain yogurt
1 c. ripe olives, sliced
1 pkg. (1 oz.) dry Ranch salad dressing mix

Preheat oven to 400 degrees. Pound each chicken breast to 1/4 inch thick; sprinkle with pepper. Melt butter, whisk in 1/4 cup mustard. Dip chicken in mixture, then roll in pecans to coat. Arrange in a single layer in a lightly greased baking pan. Bake 15 minutes or until golden and tender. Meanwhile, combine yogurt, olives, salad dressing mix and remaining 2 tablespoons mustard in medium-sized saucepan. Remove chicken from pan. Stir in drippings into yogurt mixture and simmer over low heat 2 minutes. Place 2 tablespoons yogurt sauce on each plate. Top with a chicken breast. Serve with remaining sauce. Serves 8.