Lately I’ve been hooked on pecans with plain Greek yogurt mixed with honey. I have also recently found a place that gives awesome chicken deals. So I decided to mix it all together. Well, not the yogurt.
Ingredients:
4 chicken breasts
2 cups pecans, finely chopped
4 tablespoons honey
4 garlic cloves, minced
3 tablespoons olive oil
salt and pepper to taste
First flatten your chicken breast to about 1/2″ between some plastic wrap. This helps to cook the chicken evenly. Here my chicken came wrapped in plastic so I just left it in the bag.
With your chicken nicely rinsed and patted dry, rub about a tablespoon of honey on each side. Getting rid of most of the water will help the honey to adhere to the chicken better. Sprinkle a couple pinches of salt and freshly ground pepper on both sides. You can use more or less if you want. NOTE: I added a tiny bit of roasted red pepper at the last minute. Do the same for the other side.
In a skillet, heat about tablespoon and a half of olive oil on medium heat. Add in your garlic and sautée for about a minute. Don’t let it brown. TIP: One garlic clove for each chicken breast you plan to cook. Almost one tablespoon of olive oil for each breast. I usually cook two at a time.
While your oil and garlic is cooking, dip your chicken breast in your pecans, thoroughly coating it. Don’t be afraid to load it on. Some of it will fall away in your pan and make for extra good eats. NOTE: I chopped my pecans by hand (it was a lot easier than I thought it would be) since I prefer to eat pecan halves with my yogurt and that’s what I had on hand. Buy it chopped or use a food processor to make it easier.
Cook on each side for about 4-5 minutes until juices run clear and pecan crust is browned. NOTE: pecans didn’t fall off as much for me towards the end of cooking.
The extra good! If you made potatoes to go with this it would be good as a topping. Maybe on a baked potato or a salad. It’s basically roasted pecans in garlic and honey. YUM.
Serve! Excuse the partially eaten piece. This is what happens when you cook around people. lol Thanks so much for reading. I hope this recipe tastes just as good for you as it did for me and , of course, end pictures of your meal! Spinach and potatoes would go nicely with it. Don’t forget to check out this week’s video on my YouTube channel Emerald Lily Craft Studio. It’s the sister to last week’s blog. Canvas canvas canvas!
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Quick recipe:
4 chicken breasts
2 cups pecans, finely chopped
4 tablespoons honey
4 garlic cloves, minced
3 tablespoons olive oil
salt and pepper to taste
Directions:
Flatten chicken breast to about 1/4″ to 1/2.”
Rub a teaspoon of honey on each side of the chicken breasts.
Sprinkle a couple pinches of salt and freshly ground pepper on both sides.
Combine pecans and bread crumbs.
Coat chicken in bread crumb/pecan mixture.
Heat a tablespoon of olive oil on medium heat in a skillet.
Sautée garlic for about a minute.
Cook chicken on each side for about 2-3 minutes until juices run clear.
Tonie Irish 