Here is ANOTHER fabulous recipe from Tara of The Foodie and The Family. She takes a chicken breast and presses a pecan/goat cheese mixture on top and bakes it in the oven. I tweaked mine slightly by using a grainy mustard and adding a little honey. I’m sure the honey isn’t primal but it was delicious. My boyfriend has a hard time eating chicken, especially if it is dry so I wanted to make sure it had a little more flavor. The pecans went perfectly with the goat cheese. It was crunchy, sweet and savory all at the same time. If you don’t like goat cheese, I’m sure cream cheese would work since it is almost the same consistency. This meal was very satisfying and I enjoyed having chicken that was different from a typical grilled piece of chicken.
I some what halved the recipe and and still had leftover of the pecan/goat cheese topping. Remember to preseason the chicken with salt and pepper.
Pecan and Goat Cheese Crusted Chicken
Adapted from The Food and The Family
4 chicken breasts
1-2 tablespoons grainy mustard
2 teaspoons clover honey
1 cup raw pecans, crushed
1/2 cup goat cheese, crumbled
1/4 teaspoon salt
1/8 teaspoon black pepper
Preheat the oven to 375 degrees F. In a medium bowl, combine the honey, crushed pecans, goat cheese, salt and pepper. Set aside.
Put the chicken breast onto a baking sheet that has been oiled with olive oil or use a nonstick foil/parchment paper. Season with salt and pepper on both sides and brush the chicken breast with mustard. Press the pecan/goat cheese mixture onto the top of the chicken breasts. Bake for 40-45 minutes, until the chicken is cooked through.