Monday, March 10, 2008

Pecan Crusted Chicken

I know she isn't the most loved cook on TV but sometimes she has great recipes. Rachael Ray didn't actually write this particular recipe but I found it in her magazine EveryDay with Rachael Ray. It was super easy-only 5 ingredients; it was so fast to put together and cook; and it tasted fabulous!

Pecan Crusted Chicken
Source: Christine Allison; EveryDay with Rachael Ray; February 2008
Photo: my kitchen


1 cup pecans, toasted
1/2 cup bread crumbs
1 teaspoon dried basil
4 skinless, boneless, chicken breasts
1/4 cup honey mustard


Preheat oven to 400.

Using food processor, grind pecans into fine crumbs. Transfer to wide, shallow bowl and stir in bread crumbs and basil. Season with salt and pepper. Rub each chicken breasts with honey mustard, then coat with pecan mixture.

Place on nonstick baking sheet and drizzle with 2 tablespoons of olive oil. (I omitted the olive oil part.) Bake until juices run clear, about 15-20 minutes.

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