Balsamic-Honey-Pecan Chicken

October 29, 2008 · 2 comments

in chicken/poultry,dairy-free

Tom and I are leaving for Michigan after work today, so I wanted to leave you with a post since I’ll be taking a short break from blogging.

This is an incredibly easy way to spruce up plain ol’ chicken with ingredients you most likely have around already. In fact, I made this meal after being out of town for a few days and having virtually zero groceries. The toasty pecans make the coating nice and crunchy so you don’t even need to pan fry it before baking, cutting down on the fat and calories.

Balsamic-Honey-Pecan Chicken
Serves 2
print Printer Friendly Recipe

2 chicken breast halves (about 4-5 oz. each)
1 Tbsp. honey
2 Tbsp. balsamic vinegar
2 cloves smashed garlic
1/4 cup breadcrumbs
1/4 cup chopped pecans
salt and pepper

Mix the honey, balsamic vinegar and garlic together. Add the chicken, and rub in the marinade. Allow to marinate for about 20-30 minutes.

Preheat the oven to 375. Combine the bread crumbs and pecans. Sprinkle the chicken with salt and pepper and then dredge in the breadcrumb/pecan mixture.

Place a wire rack on a cooking sheet and spray with oil. Place the chicken on top and spray the top with a little cooking oil. Bake for about 25 minutes or until chicken is cooked through.

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