Beth’s Pretty Pecan Chicken

Beth’s Pretty Pecan Chicken

(Prep time 20 min.)

This is a terribly simple to prepare dish; it takes only a short time and tastes great. I made it one night when I came home from work late and had planned to follow another recipe. In my haste I didn’t follow the directions correctly and came up with this instead. My husband loved it. My 8-year-old son, Josiah enjoys crushing the pecans and takes the job very seriously. He uses a rolling pin. My company always loves it and I enjoy making it for friends when they visit since it takes so very little time in the kitchen to prepare and tastes so elegant.

Ingredients-

6 oz Fisher Pecan halves, crushed

4 chicken breasts (boneless is best)

1 cup regular or honey mustard sauce

1 table spoon hot/ spicy (if you like a little zip) mustard

2-3 table spoons Bramleys Golden Honey

Westcott Cooking Spray

Optional – 4 small red potatoes and 4 carrots cut in pieces, 3 tablespoons Corbin Farms butter

Equipment-

Shallow baking dish 9 by 13, 2 shallow bowls, spoon, measuring cups/spoons, and knife if adding the vegetables

Preheat oven to 350 degrees & lightly spray a shallow baking pan, (9 by 13 is good especially if you want to add the carrots and potatoes). Set dish aside. Make sure the pecan halves are extraordinarily crushed. The finer the better. Put in shallow bowl/ container big enough for the chicken to be dipped in. Set aside. In another shallow bowl stir in the honey and mustard (s). Mixture should be thick. Take the chicken breasts (washed and dried) and dip in the mustard mixture. Cover completely. Then dip chicken in the pecans. Roll to cover completely. Place in cooking dish, drizzle any left over mustard mixture on the breasts. If desired put cut up potatoes and carrots dotted with butter and placed around the edge of the dish.

Bake for 45-60 min depending on chicken’s thickness.  Serve with tossed salad and rice or noodles. Watch towards the end of baking time so that the nuts don’t turn black. If needed turn to 300 degrees for the last 20 minutes of baking. Serves 4.