PECAN CHICKEN WITH MAPLE-DIJON SAUCE

my pantry didn’t have a pecan anywhere to be found the craving lasted for days as I patiently waited for a giant bag of pecans to arrive from Georgia via UPS.

Never mind that I went to the front door every time I heard a motor and checked the tracking every hour on the hour. I do so have patience.

I used the secret weapon from this oven fried Parmesan chicken recipe – coating the chicken with mayonnaise to keep it juicy and using it as the glue to hold on the pecans.
Don’t worry it doesn’t taste like mayo after it’s baked. I also mixed in a little Dijon mustard to spice things up.

The sauce is one of the simplest and most delicious on Earth. Maple syrup, Dijon, a touch of vinegar and a little mayo to make it rich and creamy.

Ingredients
Chicken:

• olive oil, for greasing the pan
• 1 + ½ cups pecans
• ⅓ cup mayonnaise
• 1 tablespoon dijon mustard
• coarse salt and fresh black pepper
• 4 boneless, skinless chicken breasts

Dipping Sauce:

• ¼ cup maple syrup
• 3 tablespoons Dijon mustard
• 1 teaspoon rice or white vinegar
• 2 tablespoons mayonnaise
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Instructions

1. Preheat oven to 400 degrees F. Grease a large baking sheet with sides or a 9 x 13-inch baking pan.
2. In the bowl of a food processor pulse the pecans until finely chopped or place them in a ziploc bag, set them on a flat surface, cover with a kitchen towel and pound into crumbs with a meat mallet. Pour them into a wide, shallow bowl.
3. .........................................

for full instruction please see : www.cinnamonspiceandeverythingnice.com

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