Wednesday, July 6, 2011

Pecan Crusted Chicken

I was surprised when I turned on computer to see I had a follower!  Who else but your friend follows your 1 recipe blog that isn't finished yet? I better get busy posting!!  My pear salad needs something to compliment it and this moist, flavorful chicken's a winner!  The honey mustard glaze is divine.  I think I may be in love with it... but I have cut out all sugar (4 years ago) AND artificial sweetener (I'm a recovering addict) and may admit to attacking the honey bear while making this recipe :)  Enjoy!

4 chicken breasts
1/2 cup spicy brown mustard
2 TBSP raw honey
1 cup pecans
sea salt

Pre heat oven to 350. In a medium sized mixing bowl blend together the mustard and honey.  Toss the pecans in a food processor and pulse until the nuts are finely chopped.  Pour the chopped pecans either on a plate (paper plates are great so you can throw it away).  Using a paper towel, remove any excess moisture from the outside of your chicken breasts.  Taking one chicken breast at a time, place the chicken into the mustard/honey mixture and coat on both sides.  Transfer chicken to the chopped pecans and again cover both sides.  Place coated chicken into a greased glass baking dish (I used a little olive oil spray to cover the bottom of the dish) and sprinkle each chicken breast with just a little sea salt.  Bake at 350 for 45 minutes or until the chicken juices run clear.

1 comment:

  1. I was thrilled to be your 1st follower! How was I to know that you were not entirely finished? I love the idea of getting away from using artificial sweeteners....will definitely be a long-time follower....two thumbs way up!