For any newcomers – my hubby and I have a cooking/recipe blog where we post recipes and ideas. Feel free to follow us for good cooking ideas!
As promised, here’s the recipe for the delicious and filling Pecan Encrusted Chicken I made over the weekend. It reheated nicely – so it’s perfect to make in advance and bring to work for lunch!
Here’s the recipe:
Makes 2 servings (I doubled mine so we could have it for lunch twice this week as per our usual method)
2 four-ounce chicken breasts, boneless, skin removed
1 large egg
¼ cup coconut milk or dairy milk
½ cup ground pecans (can be purchased pre-ground)
3 tablespoons grated Parmesan cheese
2 teaspoons onion powder
1 teaspoon dried oregano
Fine sea salt and ground black pepper
4 tablespoons store-bought tapenade, caponata, or pesto
Preheat the oven to 350 ° F. Bake the chicken until cooked through, about 30 minutes. Lightly beat the egg with a fork in a shallow bowl. Beat in the milk. Stir together the ground pecans, Parmesan, onion powder…
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