6 tbsp. butter
1/4 c. plus 2 tbsp. Dijon-style mustard, divided
2 c. pecan halves
4 whole chicken breasts, split, skinned and boned
pepper to taste
1 1/2 to 2 c. plain yogurt
1 (1 oz.) pkg. HIDDEN VALLEY® Ranch original Ranch salad dressing mix

Preheat oven to 400°F. Melt butter over low heat. Grind pecans. Flatten chicken breasts to 1/4-inch thickness. Dip chicken into mustard mixture and roll in ground pecans. Arrange chicken in single layer in lightly greased baking pan.

Bake 15 minutes or until golden brown/tender.

Combine yogurt, salad dressing mix and remaining 2 tablespoons mustard in medium saucepan; set aside.

When done, remove chicken from pan and stir drippings into yogurt mixture. Simmer 2 minutes. Place 2 tablespoons yogurt sauce on each serving of chicken.