Dijon-Pecan Chicken Breast

Dijon-Pecan Chicken Breast

2 large chicken breasts, sliced open (butterfly-style)
1/2 cup hot Dijon mustard
2 Tbls honey
1 cup pecans, ground
Sea salt

Preheat oven to 350F. Line a baking pan with tinfoil for easy clean-up.

Use a blender or food processor to grind the pecans, but don't grind to the point of making pecan butter or flour - texture is good. Mix the mustard, honey, and pecans together.

Before the oven

Spread resulting paste over both sides of the chicken breasts. Sprinkle with sea salt. Place chicken breasts on baking pan and bake for 45 minutes or until the juices run clear.

The first picture shows the chicken plated on a bed of baby spinach and cucumber tossed in a splash of balsamic vinegar and olive oil with a couple shakes each of oregano, parsley, and cumin. It may not look terribly appealing, but it's really good, especially with the hot Dijon mustard.