Chicken Breasts in a Pecan Coat

The pecan crust adds a crisp texture to the delicate chicken. Ensure that the pecans you use are fresh. The subtle flavor of pecans and the crisp texture of this coating, adds nicely to this chicken dish. Combine this dish with a salad or vegetable dish for a complete dinner.

6 split chicken breasts, skinned and bone removed
3 tbsp. olive oil
3tbsp. Dijon mustard
1 cup finely chopped pecans
3 tbsp. sesame oil
Whole pecans, toasted

- Preheat oven to 350 degrees. Flatten the chicken breasts between two pieces of wax paper.
- Season lightly with salt and pepper.
- Heat the olive oil, whisk in the mustard, then dip each piece of chicken into the mixture and coat them with the chopped pecans.
- Sauté half of the chicken breasts in oil until lightly browned on both sides, then repeat with the remaining chicken breasts. Transfer to a baking dish and bake for 15 to 20 minutes, depending on the size of the pieces.
- When serving, place a large spoonful of your choice of sauce on a dinner plate. Cover it with the chicken breast and garnish with the whole pecans.