Nut-crusted Chicken Breasts

6 boneless, skinless chicken breast halves (2 pounds)1 tablespoon olive oil1 clove garlic, minced 1/4 teaspoon salt1-2 teaspoons coarse ground mustard 1/3 cup orange marmalade 1/2 cup slivered almonds, finely chopped 1/2 cup walnuts, finely chopped1 1/2 teaspoons coriander 1/2 teaspoon coarsely ground pepperPreheat oven to 350 degrees. Coat a 13-by-9-inch baking dish with nonstick spray. Rinse the chicken and pat dry with a paper towel. Place the chicken in the baking dish.In a small bowl, combine oil, garlic, salt, Dijon mustard and marmalade. Brush mixture over the meat.In another bowl, combine nuts, coriander and pepper. Pat mixture over the chicken, pressing gently so the nuts stick.Bake for 40 minutes or until the chicken is tender and no pink remains when inserting a knife into the center of one breast.Serves six.Nutrition values per serving: 366 calories, 16 g fat (2 g saturated), 16 g carbohydrates, 2 g fiber, 39 g protein, 88 mg cholesterol, 229 mg sodium.Adapted from "Supper Swapping" by Susan Thacker (2005 Shenanigans 1-5-7, $16.95)