Shared by JenniferB
A perfect nut crust for chicken, fish, or pork!
I tried a new recipe and my family loved it! I tweaked Rachel Ray's recipe a bit and it turned out amazing. It's definitely a recipe worth keeping!
Pecan-Crusted Chicken Ingredients
1 cup pecans, toasted
1/2 cup pork rind bread crumbs
1 teaspoon dried basil
4 skinless, boneless chicken breasts (about 1 1/2 pounds total)
1/4 cup Sweet Baby Rays No Sugar Added honey mustard (I slathered my chicken in it!)
Preparation
Preheat the oven to 400 degrees.
Using a food processor, grind the pecans into fine crumbs. Transfer to a wide, shallow bowl and stir in the bread crumbs and basil.
Season with salt and pepper.
Rub each chicken breast with honey mustard, then coat with the pecan mixture.
Place on a nonstick baking sheet and drizzle with 2 tablespoons olive oil.
Bake until the juices run clear, 15 to 20 minutes.
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