Submitted by: Isabel De Los Rios
Prep Time: 10 Minutes
Cook Time: 45 Minutes
Recipe courtesy of Everyday Paleo by Sarah Fragoso.
Preheat oven to 350°F. In a medium-sized bowl, whisk together the mustard and honey. Toss the pecans in a food processor and pulse until the nuts are finely chopped. Pour the chopped pecans into a large bowl and set aside. Using a paper towel, remove any excess moisture from the outside of the chicken breasts. Taking one chicken breast at a time, roll the chicken in the mustard-honey mixture and coat on both sides. Transfer the coated chicken into the chopped pecans and again cover both sides. Place the crusted chicken into a greased glass baking dish (I used coconut oil) and sprinkle each chicken with a little sea salt if desired. Bake 45 minutes or until the chicken juices run clear.
*Protein count will depend on the size of the chicken breast.