Sarah Fragoso's Pecan Crusted Chicken

Sorry to do another chicken post right off the bat, but this one is totally worth it. I plan on experimenting exclusively from here on out, but this recipe has become a weekly standby for my family and friends. It's fast, simple and only has 4 ingredients. But I can serve this for a dinner party and get nothing but rave reviews. So I'm sharing. You're welcome.

First Thoughts:

If you aren't familiar with Sarah Fragoso, she's kind of the "Queen of Family Friendly Paleo Recipes". She claims her kids eat all her meals. Mine, however, do not. But I can guarantee you that even the busiest of families can find time for these recipes during the week! Her cookbook "Everyday Paleo" was my first Paleo cookbook. While I now own no less than 5 Paleo cookbooks, hers is still my standby. There are things it lacks, like a quality photographer, but overall, it's quite reliable. I highly recommend it.


The Recipe: Pecan Crusted Chicken: Claims a 10 minute prep time, 45 minute cook time and serves 4-5

Ingredients:
1/2 cup Spicy Brown Mustard 
2 Tablespoons Raw Organic Honey (Optional) 
1 Cup Crushed Pecans
4 Boneless Skinless Chicken Breasts

Notes on Ingredients: I like Dijon better, but that's just my preference. Either way, make it organic. Honey is optional? No. Delicious is the word she's searching for. Don't take this out. You can, however, substitute agave nectar. Equally Awesome.

The Method:
1. Preheat oven to 350 Degrees F.
2. Toss the pecans in a food processor and pulse until the nuts are finely chopped. Pour the chooped pecans into a large bowl and set aside.
3. Using a paper towel, remove any excess moisture from the outside of the chicken breasts. (This is key as the honey mustard won't stick if the chicken is too slippery.)
4. Taking one chicken breast at a time, roll the chicken in the honey mustard mixture and coat on both sides.
5. Transfer the coated chicken into the chopped pecans and again, cover both sides.
6. Place the crusted chicken into a greased glass baking dish and sprinkle each chicken breast with with just a little sea salt if desired. Bake 45 minutes or until chicken juices run clear.

The Critique:

Ease of Recipe: 5/5 Stars

Yes, it is really this simple. The 10 minute prep is completely accurate. The 45 minute bake time is accurate as well, even in high altitude. I recommend the long bake at a low temp to keep the chicken super juicy. 

Cooking Method: 5/5 Stars

Again, "accuracy" is apparently the word of the night. The only thing I tend to change when I do this recipe is to go slightly heavier on the honey mustard mixture and the pecans. I probably use closer to 3/4 cup mustard and 3 tablespoons honey. I just like how the flavor is richer with a little extra. I'm sure it changes the dietary numbers a bit, but I don't pay attention to that. This recipe also doubles well. I've served up to 10 people with doubling it.

Flavor: 5/5 Stars

Obviously this wouldn't be a standby if it weren't delicious! Even my uber gourmet friends come by every time I plan on making it. 

Kid Friendliness: 3/5

This is where this recipe falls short.  I don't know many 3 and 5 year olds that like mustard. I have actually done this in chicken nugget form with only honey and pecans and my 5 year old ate it, but my 3 year old wouldn't touch it with a 10 foot pole.

Photo Evidence: 5/5 Stars

 My shadowy cell phone pics even beat her craptastic photography.


Overall: 4.5/5 Stars. And that is why it's a standby.