Ingredients:
2 boneless skinless chicken breasts
1/2 cup organic spicy brown mustard
2 tbsp raw organic honey
1 cup pecans
Preheat 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. (Didn't have food processor so placed Pecans in a ziplock bag and pounded to small chunks). 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. (We cut the chicken into strips to make more). 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).
Bake at 350 for 30 minutes or until the chicken juices run clear. We cooked in a gas oven which tends to cook hotter. Adjust the cooking time to your own oven settings.
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