Pecan Crusted Chicken
- 1/2 cup spicy brown mustard (preferable of the organic variety)
- 2 Tbsp raw honey
- 1 cup pecans
- 4 Chicken Breasts
For this recipe, I used my favorite honey:
Honey Gardens Apitherapy Raw Honey from the town next to my hometown in Vermont, The Green Mountain State.
I combined the mustard and the honey in a bowl:
Chopped up the pecans in the food processor:
Next, I coated the chicken in the mustard/honey sauce and rolled in the pecans. I placed the chicken in a greased (olive oil) glass baking dish (aka my pie pan)...
...and baked the chickens at 350 for about 35 minutes.
While the chicken was baking, I washed and de-stemed one head of kale that I picked up at the Copley Square Farmers Market. I laid the kale out on a baking sheet, sprayed with olive oil and sprinkled with sea salt.
I popped the tray into the oven at 350 and baked for about 10 minutes per side, until the kale was crispy.
The results were delicious!
I will definitely be making both of these dishes in the future. The meal was so good that when I packed the leftovers in my lunch this morning, Chester went into my bag and attempted to open the tupperware containing the chicken! He was caught in the act (thankfully), and while I don't have a picture of the actual incident, he looked something like he does after destroying his "baby."