1/3 cup finely chopped pecans
1/3 cup dry whole-grain breadcrumbs
1/2 tsp dried thyme
1/2 tsp paprika
1/2 tsp salt
4 boneless skinless chicken breast halves
3 tbsp Dijon mustard
Sauce:
1/4 cup sugar-free maple syrup
1 tbsp Dijon mustard
Preheat oven to 375 degrees.
Spray a 9 x 13-inch baking dish with nonstick cooking spray; set aside.
In a shallow bowl or pie pan, combine the pecans, breadcrumbs, and spices.
Coat chicken pieces with mustard then in the pecan mixture. Place in the prepared baking pan and bake, uncovered, 30-35 minutes or until the juices run clear and chicken is cooked through.
While chicken bakes, combine the sauce ingredients in a small bowl to serve alongside the chicken.
1/2 tsp dried thyme
1/2 tsp paprika
1/2 tsp salt
4 boneless skinless chicken breast halves
3 tbsp Dijon mustard
Sauce:
1/4 cup sugar-free maple syrup
1 tbsp Dijon mustard
Preheat oven to 375 degrees.
Spray a 9 x 13-inch baking dish with nonstick cooking spray; set aside.
In a shallow bowl or pie pan, combine the pecans, breadcrumbs, and spices.
Coat chicken pieces with mustard then in the pecan mixture. Place in the prepared baking pan and bake, uncovered, 30-35 minutes or until the juices run clear and chicken is cooked through.
While chicken bakes, combine the sauce ingredients in a small bowl to serve alongside the chicken.
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