So I "made up" this chicken breast recipe last night based on a vague memory of something similar I found on a blog once that I failed to bookmark. I didn't even measure the ingredients. Literally just threw them together in unscientific looks-about-right-guesstimation. And the kids ate it (with the initial complaining that disappeared after they ate a bite.) I also had couple leftovers so I cut those up and put them on my salad today with Santa's nose sized cherry tomatoes, avocado, and some Paul Newman light dressing. It was delish!
Pecan chicken
1 package of chicken breasts: pound (meat mallet) and cut up
Pecans - about 1/2 c pecans, blend or pound those out to a crumble
Sea salt - 2 tsp maybe
Paprika (sweet) -1 tbsp maybe
Yum and, with four ingredients, I'm tellin' ya, you can't go wrong.
Yum! That looks so good! :)
ReplyDeleteAfter having to feed my family out the last two nights because of an unusually busy schedule, this home cooked meal sounds delicious!
ReplyDeleteMmm that looks so yummy! I can't wait to try it, but I have a silly question, how did you cook it? I am assuming baked but I'm not always the brightest light when it comes to cooking so I thought I would ask just to make sure:)
ReplyDeleteThat looks awesome! Thanks for the recipe. I'll have to try it!
ReplyDeleteDid you dredge your chicken in anything to get the nuts/salt/spices to "stick"? Just wondering.
ReplyDeleteNo dredging. I washed it, shook it off a bit than coated each piece individually in a flat soup bowl with the mixture in it. I did sprinkle the remaining stuff on top.
ReplyDeleteBaked at 350 for 30 minutes (once pounded thin, it doesn't take long to cook through.)
Good questions both.
Looks yum.
ReplyDelete