3 1/2 slices white bread, torn into pieces
1/2 c. pine nuts, lightly toasted
2 T. yellow cornmeal
2 T. fresh parsley
1 1/2 t. chopped garlic
1 1/2 t. finely chopped fresh sage or 1/2 t. dried sage
1/2 t. cayenne
1/4 t. salt
1 T. egg white
3 T. Dijon mustard
1 1/2 t. water
8 boneless, skinless chicken breast halves or thighs (about 2 lbs. total)

Preheat oven to 375 degrees. Grease large baking pan. In food processor, combine bread, toasted pine nuts, cornmeal, parsley, garlic, sage, cayenne, and salt. Process to fine crumbs. Add egg white and pulse 3-4 times. Transfer to shallow dish. In small bowl, combine mustard and water. Spread evenly over chicken. Roll chicken in bread mixture and press to coat evenly. Arrange in prepared pan. Bake until coating is crisp and browned, about 30 minutes.