Everyday Paleo cookbook - you can also view the recipe on the Everyday Paleo website. I've made it exactly as written in Sarah's book/site, but it tastes just as great the way I've written it below. Plus its even easier.
Pecan Crusted Chicken (or Fish or Pork Chops)
4 pastured chicken breasts
1/2 cup organic/natural dijon mustard
1 cup crispy pecans
sea salt, to taste
coconut oil or butter, for greasing the pan
Preheat your oven to 350. Grease a glass baking dish with some coconut oil or butter. Set aside.
Place the pecans in a food processor and pulse until the nuts are finely chopped. Pour the chopped pecans into a pie plate or shallow/wide bowl.
Squeeze the dijon mustard into another pie plate or shallow/wide bowl.
Take each chicken breast individually and dip into the dijon mustard. Make sure to coat on both sides. Next, dip the chicken in the chopped pecans. Again, make sure to coat both sides.
Place coated chicken into the greased glass baking dish. Sprinkle each chicken breast with just a little sea salt.
Bake at 350 for 45 minutes or until the chicken juices run clear.
This post is shared at:
Grain-Free Tuesday at Hella Delicious
Traditional Tuesday at Delicious Obsessions
Real Food Wednesday at Kelly the Kitchen Kop