Monday, February 28, 2011

Cooking Tonight -- Pecan Crusted Chicken

I could write about the Oscars; I could tell you what I think about Brad Womack's quest for love; I could share what we had for dinner.

 Looks like food it is. This was pretty easy and not very time consuming. I didn't toast my pecans (maybe that would help with them becoming a crunchier crust). I used panko instead of bread crumbs and Tobasco mustard instead of honey mustard. They came out great. Well, the flavor was great. I would have liked a crunchier crust, but I might have over-honeyed and added too much EVOO. I don't have any food porn pics. 

 Pecan Crusted Chicken


  • 1 cup pecans. toasted
  • 1/2 cup bread crumbs
  • 1 teaspoon dried basil
  • 4 skinless, boneless chicken breasts (about 1 1/2 pounds total)
  • 1/4 cup honey mustard


  1. Preheat the oven to 400°. 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.