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Pecan Crusted Chicken

This recipe from Everyday Paleo has been popular in our house.  I first prepared it while on vacation with some friends and it was given a thumbs-up by the kids.  Better yet, it is very simple to make with few ingredients.

PECAN CRUSTED CHICKEN

Pecan Crusted Chicken

4 chicken breasts

1/2 cup organic spicy brown mustard

2 tbsp raw organic honey

1 cup pecans

sea salt

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.

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