Pecan Crusted Chicken
- 1/2 cup spicy brown mustard (preferable of the organic variety)
- 2 Tbsp raw honey
- 1 cup pecans
- 4 Chicken Breasts
For this recipe, I used my favorite honey:
I combined the mustard and the honey in a bowl:
While the chicken was baking, I washed and de-stemed one head of kale that I picked up at the Copley Square Farmers Market. I laid the kale out on a baking sheet, sprayed with olive oil and sprinkled with sea salt.
The results were delicious!
I will definitely be making both of these dishes in the future. The meal was so good that when I packed the leftovers in my lunch this morning, Chester went into my bag and attempted to open the tupperware containing the chicken! He was caught in the act (thankfully), and while I don’t have a picture of the actual incident, he looked something like he does after destroying his “baby.”