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Honey-Pecan Chicken |
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| This previously came from Southern Living Complete Quick and Easy Cookbook: 2009 |
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| Ingredients: |
2 Tablespoons Olive Oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground red pepper
1/2 teaspoon dried thyme
3 teaspoons minced garlic
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4 skinned and boned chicken breasts
1/2 cup honey, divided
1/2 cup Dijon mustard, divided
1 cup finely chopped pecans
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| Procedures: |
Combine first six ingredients in a ziploc bag. Add the chicken breasts, honey & mustard. Chill 2-8 hours.
Remove chicken from and discard the marinade
Dredge chicken in pecans; place on the lightly greased rack of an aluminum foil-lined broiler pan.
Bake at 375o for 30 minutes or until chicken is done.
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| Notes: |
2024-02-09: After marinating, Lyd coated them, cut them into pieces, and pan-fried them. Served with leftover green beans.
2021-09-27: The oven time was reduced, but they were still overdone, probably because they were pounded. Next time, we’ll try stove top sauteeing, with an egg added to the coating.
2020-07-25: Two breasts were a little overcooked. Served with cabbage sallet.
2019-05-11: Served with Wild rice and green beans.
2008-11-26: Added to our cookbook.
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02/12/2024
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