Recipe

Pecan-crusted Chicken Breasts With Maple-dijon Sauce Recipe

Print Recipe

Ingredients

Directions

Step #1 Whisk 1/2 c olive oil, wine, 1/4 c mustard, garlic & sage in a bowl.
Step #2 Pour into a heavy Ziploc bag.
Step #3 Add chicken, turning to coat all sides.
Step #4 Refrigerate for at least 6 hrs or overnight, turning once.
Step #5 To make sauce: Whisk maple syrup with 4 tbsps Dijon.
Step #6 Taste & add 1 or 2 more tsps Dijon to taste.
Step #7 (Sauce may be put in the fridged overnight.
Step #8 Bring to about room temp before serving.
Step #9 ) Mix pecans, flour, salt & pepper on a plate.
Step #10 Remove chicken from marinade.
Step #11 Coat chicken on both sides with pecan mixture.
Step #12 If time permits, put in the fridge at least 1 hr to help crumbs adhere.
Step #13 In a large skillet, heat remaining 3 tbsps olive oil over medium-high heat until hot.
Step #14 Add chicken.
Step #15 Cook until golden, about 3 mins per side.
Step #16 Place on greased, rimmed baking sheet.
Step #17 (Cooled breasts may be put in the fridged covered for several hrs.
Step #18 ).
Step #19 Preheat oven to 425°.
Step #20 Bake chicken until cooked through, if at about room temp; 16-18 mins, about 12 mins, if chilled.
Step #21 Transfer to plates, drizzle with maple-mustard sauce & pass the rest.
Enjoy the Pecan-Crusted Chicken Breasts With Maple-Dijon Sauce recipe

Viewing Pecan-Crusted Chicken Breasts With Maple-Dijon Sauce Receipe