After doing my bathroom leg workouts a few times I turned it into an day-long challenge and now my thighs are on fire. I decided after three rounds that 10 would be a cake walk-it wasn’t, and now I can barely walk myself but it made the day go by quickly!
About a week ago I had my water heater go out on me for the third time. This happened while I was in the middle of a shower with shampoo well worked into my hair. Today we got a new water heater installed and I can finally start showering like a regular human being again! This is incredibly exciting, trust me. Derrick and Lilly agree 😉
That being said, our apartment was filled with tools and an installation crew well into the evening so no interval workouts tonight, womp-womp. Dinner was one of our easy last-minute meals we love and haven’t had in a while.
Pecan Crusted Chicken-A couple years ago I saw a recipe for a variation of this using pork and a different binding mixture which inspired me to come up with this version. It is amazing and although it sounds complicated, when I have the ingredients I can whip it up and have it in the oven in less than 30 minutes!
Hopefully you enjoy this recipe as much as we do and don’t hesitate to put your own twist to it if you feel inclined! You’ll find I do that a lot in my recipes as I know what I like and what Derrick will actually eat 🙂
Pecan Crusted Chicken
1lb Boneless Chicken 2c Raw Pecans
3/4c Bread Crumbs (I use homemade wheat breadcrumbs, you can use any on hand!)
1/2tsp Cayenne Pepper
1tsp Garlic Powder
1/4 Dijon or Honey Mustard
Salt and pepper to taste (I use garlic salt)
Pre-Heat oven to 375.
Place the pecans into a food processor, blend finely well chopped. Add the bread crumbs and spices until it is all mixed-it will be a finely chopped and damp mixture as a result of the oils in the pecans.
Place mixture in a wide-shallow dish.
In another wide-shallow dish combine the honey and mustard and stir until mixed.
First take the cleaned chicken and coat the whole breast in the honey mustard mixture.
Second dip the coated breast in the pecan mixture, then place in a greased baking pan.
Continue doing this until all chicken in coated and placed in the baking pan. Sprinkle any of the remaining pecan mixture on top and put in the oven for 30-35 minutes.*
*In my experience (which is not much I’ll admit, but enough) no two ovens are the same and depending on where you live, altitude makes a huge difference when baking anything. In my old oven I would cook this recipe at 350, but it bakes better here at 375. Definitely do what works best with your equipment!*
Tonight we had brown rice and baked brussel sprouts in addition to the chicken and it definitely hit the spot.
Hope you had a wonderful Monday friends!