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