Paleo Pecan-Crusted Chicken | Everydaypaleo.Com
- 1/2 cup dijon mustard
- 2 tablespoons raw organic honey optional
- 1 cup pecans, crushed
- 4 wholes boneless, skinless chicken breasts
- Preheat oven to 350 degrees F. In a medium-sized mixing bowl, whisk together the mustard and honey.
- 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.
- Using a paper towel, remove any excess moisture from the outside of the chicken breasts.
- Taking one chicken breast at a time, roll the chicken in the mustard-honey mixture and coat on both sides.
- Transfer the coated chicken into the chopped pecans and again cover both sides.
- 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.
- http://everydaypaleo.com/2010/05/01/pecan-crusted-chicken/
dijon mustard, honey, pecans, wholes
Taken from www.myrecipes.com/recipe/paleo-pecan-crusted-chicken (may not work)