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Cooking for 1: Pecan-Crusted Honey Chicken

April 13, 2011

Dinner doesn’t get any easier than the recipe I am sharing today.  It also doesn’t get much more delicious!

Bear in mind that not only can the recipes I share this week be put together in no time when you are cooking for just yourself, but they can also be put together while keeping an eye on a very active, crawling 11 month old.  Not an easy feat and should serve as true testimony to their being ideal when you are short on time or energy!

Pecan-Crusted Honey Chicken
Yields: 1 Serving

1 1/2 tablespoon Dijon mustard
1/2 tablespoon Honey
1/2 teaspoon Lemon juice
1 Skinless, boneless chicken breast
2 tablespoons Pecans (finely chopped)
1/4 tablespoon Bread crumbs
1/2 teaspoon Butter (melted)

1. Preheat the oven to 375 degrees F.
2. Mix mustard, honey and lemon juice; brush both sides of chicken breasts. Place in single layer in shallow baking pan.
3. Combine pecans, bread crumbs, and butter. Sprinkle evenly over chicken; press lightly into chicken to secure.
4. Bake 20-25 minutes, or until chicken is cooked through.

Kate’s Tips

No changes necessary with this recipe, as I find it perfectly delicious as is!

I must add that the buttermilk biscuits I fixed were particularly delicious that night!  I was so proud of them I even texted a picture to my husband since the last ones I had made came out like hockey pucks.  When at first you don’t succeed…

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