Pecan Crusted Chicken From Everyday Paleo Recipes

Steps:

• Pre heat oven to 350.
• In a medium sized mixing bowl blend together the mustard and honey.
• Toss the pecans in a food processor and pulse until the nuts are finely chopped. Pour the chopped pecans either on a plate or in a pie pan if you have one.
• Using a paper towel, remove any excess moisture from the outside of your chicken breasts.Taking one chicken breast at a time, first place the chicken into the mustard/honey mixture and coat on both sides. Transfer chicken to the chopped pecans and again cover both sides. Place coated chicken into a greased glass baking dish (I used a little olive oil spray to cover the bottom of the dish) and sprinkle each chicken breast with just a little sea salt.
• Bake at 350 for 45 minutes or until the chicken juices run clear.
• http://everydaypaleo.com/pecan-crusted-chicken/.

Steps:

• SALSA: Combine the bananas,bell peppers,jalapeno chilies,cilantro,lime juice,brown sugar,salt and pepper in bowl and mix well.
• Let stand 1 hour or longer.
• CHICKEN: Beat the egg with milk in a bowl.
• Mix the bread crumbs and pecans in a bowl.
• Season the chicken with salt and pepper.
• Spread with Dijon mustard and coat lightly with flour.
• Dip into egg mixture and then into pecan mixture, pressing to coat well.
• Heat the oil in a nonstick pan and add the chicken.
• Saute until golden brown on both sides, turning once.
• Remove to a baking dish.
• Bake at 350 degrees for 15-20 minutes or until cooked through.
• Serve with the salsa.

Steps:

• Preheat oven to 400°F.
• Sprinkle chicken with salt & pepper.
• Mix panko crumbs with the chopped Pecans.
• Melt 2 tbsp butter in an oven proof skillet (that will be large enough to accommodate the 4 breasts) & melt butter over low heat.
• Paint the breasts with the butter and coat them with the panko/nut mixture.
• Heat the skillet over medium heat and put in the breasts
• Sauté the chicken until brown on the bottom, flip breasts and place the skillet in the preheated 400°F oven.
• Bake until the breasts are done approx 18 minutes, depending on the size of the breasts.
• Remove chicken to a platter and keep warm.
• Remove any bits & pieces from the skillet.
• Add remaining 2 tbsp butter to the skillet & sauté the shallots approx 1 minute, add the broth approx 1 minute.
• Add parsley.
• Drizzle sauce over the chicken & serve.