Chicken Breasts in a Pecan Coat


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

  • Preheat oven to 350°. 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.
  • Saute 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.
  • Serves 4 to 6

From Guilt Free Indulgence