Wednesday, June 16, 2010

Honey Pecan Chicken

Honey Pecan Chicken
No Gluten, No Dairy, No Eggs, No Soy, No Kidding
3 boneless, skinless chicken breasts (or 1 per person)
1/3 cup chopped pecans
olive oil
garlic powder
parsley flakes

Place chicken breasts in a casserole dish. Drizzle with honey and olive oil. Sprinkle pecans across the chicken and season with garlic powder and parsley flakes. Bake at 350°F for 50 minutes or until internal temperature reaches at least 170°F and holds that temperature for at least 15 seconds. When serving, spoon some of the sauce from the bottom of the pan over the chicken.

I served this with a green salad with Litehouse Red Wine Olive Oil Vinaigrette dressing and a variation on My Lesstest Easiest Oven Potatoes. Instead of slicing them thin, like homemade potato chips, I chopped them into bite sized cubes and cooked them in a casserole dish. The rest of the recipe is the same and I did serve it with my Buttery-Yellow Mustard Sauce (recipe can be found in the same post as the potato recipe). This meal is easy and delicious!

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