Paleo Pecan-Crusted Chicken | everydaypaleo.com

Photo: ChristianCS

Yield: 4 servings
Community Recipe from

Ingredients

  • 1/2 cup(s) dijon mustard
  • 2 tablespoon(s) raw organic honey optional
  • 1 cup(s) pecans, crushed
  • 4 whole(s) boneless, skinless chicken breasts

Preparation

  1. 1. Preheat oven to 350 degrees F. In a medium-sized mixing bowl, whisk together the mustard and honey.
  2. 2. Toss the pecans in a food processor and pulse until the nuts are finely chopped. Pour the chopped pecans into a large bowl and set aside.
  3. 3. Using a paper towel, remove any excess moisture from the outside of the chicken breasts.
  4. 4. Taking one chicken breast at a time, roll the chicken in the mustard-honey mixture and coat on both sides.
  5. 5. Transfer the coated chicken into the chopped pecans and again cover both sides.
  6. 6. Place the crusted chicken into a greased glass baking dish and sprinkle each chicken breast with just a little sea salt if desired. Bake 45 minutes or until the chicken juices run clear.

  7. http://everydaypaleo.com/2010/05/01/pecan-crusted-chicken/
August 2013

This recipe is a personal recipe added by ChristianCS and has not been tested or endorsed by MyRecipes.

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