Recipe: Honey-Dijon-Pecan Chicken

Difficulty
Prep Time	90 minutes
Suggested Sides	Rice Pilaf (a.k.a. Rice-a-Roni)

My friend Batsteph sent me the directions for this recipe. I haven't tried it but I have no doubt it's tasty.

Ingredients

1. 3 chicken breasts
2. ½ cup honey
3. ½ cup Dijon mustard
4. 2 cups of chopped pecans
5. Pam cooking spray

Preparation

Get out:

1. Ingredients
2. Cutting board
3. Large bowl
4. Flat baking dish
5. Lasagna pan (13" x 9")
6. Sharp serrated knife
7. Hot pad
8. Large spoon
9. Large Ziploc-style bag
10. Bowl

Note: When working with chicken be very careful and wash your hands and everything frequently. Raw chicken is a prime source of E. Coli and food poisoning. Never let anything that could go in your mouth touch anything that has touched raw chicken.

Open the package of chicken and rinse the chicken under cold water. Place the first piece on the cutting board and cut off all of the icky red stuff and white (or yellow) stuff. Place the first piece flat in the lasagna pan. Repeat for the second and third pieces.

Set your oven to bake at 300°.

Spray a baking dish with Pam. Mix the honey and mustard in a bowl. Spread the pecans out in a flat baking dish. Dip the chicken breasts into the honey-mustard mixture (they should be completely coated).

Roll the chicken breasts in the pecans (this is really more like laying a chicken breast in the pan full of pecans, then using your increasingly pecan-coated fingers to smash pecans onto the chicken — but they really will stick)

Put the chicken breasts into the prepared baking dish. Bake the chicken for about 30 minutes, or until the chicken breasts are done (I cheat sometimes and pry one of them open just a little bit with the tip of a sharp knife to check).

Any extra honey-mustard and pecans should, of course, be discarded immediately.

Good Luck!!!

- "Mr. Nice Guy"