I was never a huge fan of fried chicken, chicken nuggets, or any other variation of breaded chicken – but the reality is – that little crunch on the outside of a moist piece of chicken appears to be universally pleasing to the masses, including all the boys in my family. Here is a fun and fast recipe which in my humble opinion, tastes much better than the traditional breaded chicken!
Pecan Crusted Chicken
- 4 chicken breasts
- 1/2 cup organic spicy brown mustard
- 2 tbsp raw organic honey
- 1 cup pecans
- sea salt
Preheat 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 or in a pie pan if you have one. Using a paper towel, remove any excess moisture from the outside of your chicken breasts. Taking one chicken breast at a time, first 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.