Tuesday, June 8, 2010

Pecan Crusted Chicken

Pecan Crusted Chicken
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Peanut-Free, Soy-Free

This is a dish with lots of flavour!

2 pounds of fresh chicken breasts or thighs (boneless and skinless), washed and dried

Wet mix
3 tsp olive oil
2 tsps (dry) mustard
1/2 tsp horse radish (medium) vinegar-free

1 cup pecans (ground)
1 tsp onion powder (gluten-free)
1/2 tsp garlic powder (gluten-free)
Sea salt (to taste)
Freshly ground pepper (to taste)

Preheat the oven to 350 degrees F.

Wet mix
Mix the olive oil, mustard, and horseradish in a small bowl. Brush each chicken piece with the wet mix.

Stir together well all coating ingredients in a pie pan and press each chicken piece into it to coat all sides.

Place all chicken pieces in a baking dish. Cover and cook for 45 minutes or until chicken is cooked through. Uncover during the last 20 minutes to crisp up the coating.

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