- 4 boneless, skinless chicken breast halves
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup honey
- 2 tablespoons molasses
- 1/2 cup Dijon mustard
- 1-1/2 cups pecans, finely chopped
Preheat the oven to 350 degrees Fahrenheit.
Pound each chicken breast into about a 1/4 of an inch thickness. Place the chicken between two pieces of plastic wrap and use a meat mallet or a rolling pin to make the process easier. Season the chicken with salt and pepper and set aside.
Coat a 9 x 13 inch baking dish with nonstick cooking spray.
In a shallow dish, mix together the honey, molasses, and mustard and stir until well combined. Put the chopped pecans in another shallow dish.
Dip the pounded and seasoned pieces of chicken in the molasses mixture first and then into the chopped nuts. Coat each piece completely.
Bake the chicken in the coated baking dish for 25 to 30 minutes or until the chicken is no longer pink and the juices run clear.
Serve your pecan mustard chicken along with side dishes including potatoes, rice, salad, or vegetables.
- Yields: 4 servings