Pecan-Crusted Chicken Breasts With Maple-Dijon Sauce

Name: Pecan-Crusted Chicken Breasts With Maple-Dijon Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1/2 cup olive oil, plus; 3 tablespoons olive oil, divided; 1/4 cup Dijon mustard, plus; 4 tablespoons Dijon mustard (and more to taste); 1/4 cup dry white wine or 1/4 cup dry vermouth; 1 tablespoon minced garlic; 2 teaspoons finely chopped fresh sage leaves; 4 boneless skinless chicken breasts (without the tenderloin attached); 7 tablespoons pure maple syrup; 1 1/2 cups finely chopped pecans; 1 cup all-purpose flour; 1 teaspoon sea salt; 1/2 teaspoon fresh ground pepper

Submitted by Whats Cooking

"From San Francisco Chronicle (2/7/07).. The author writes "This is an ideal entree for entertaining. The chicken can be sauteed several hours ahead, leaving only the baking for last minute. The recipe can easily be doubled or tripled; simply saute the chicken in batches." Note that the nutritional info takes into account the marinade, which you are not actually consuming."

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Ready In:: 35mins
Ingredients:: 13
Serves:: 4

ingredients

¹⁄₂ cup olive oil, plus
3 tablespoons olive oil, divided
¹⁄₄ cup Dijon mustard, plus
4 tablespoons Dijon mustard (and more to taste)
¹⁄₄ cup dry white wine or 1/4 cup dry vermouth
1 tablespoon minced garlic
2 teaspoons finely chopped fresh sage leaves
4 boneless skinless chicken breasts (without the tenderloin attached)
7 tablespoons pure maple syrup
1 ¹⁄₂ cups finely chopped pecans
1 cup all-purpose flour
1 teaspoon sea salt
¹⁄₂ teaspoon fresh ground pepper

directions

Whisk 1/2 cup olive oil, 1/4 cup mustard, wine, garlic and sage in a bowl. Pour into a heavy Ziploc bag. Add chicken, turning to coat all sides. Refrigerate for at least 6 hours or overnight, turning once.
To make sauce: Whisk maple syrup with 4 tablespoons Dijon. Taste and add 1 or 2 more teaspoons Dijon to taste. (Sauce may be refrigerated overnight. Bring to room temperature before serving.) Mix pecans, flour, salt and pepper on a plate. Remove chicken from marinade. Coat chicken on both sides with pecan mixture. If time permits, refrigerate at least 1 hour to help crumbs adhere.
In a large skillet, heat remaining 3 tablespoons olive oil over medium-high heat until hot. Add chicken. Cook until golden, about 3 minutes per side. Place on greased, rimmed baking sheet. (Cooled breasts may be refrigerated covered for several hours.).
Preheat oven to 425°. Bake chicken until cooked through, about 12 minutes, if at room temperature; 16-18 minutes, if chilled. Transfer to plates, drizzle with maple-mustard sauce and pass the rest.

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RECIPE SUBMITTED BY

Whats Cooking

Read my gluten-free blog <a href="http://glutenfreebay.blogspot.com/">here</a>. I love cooking and always have. I learned how to cook as a young kid and I've worked as a prep cook for a catering company and for a restaurant though I am no longer working in that industry. Being a food lover, it was an unpleasant surprise to develop major food intolerances within the past few years. I've been 100% gluten-free since 07/06 out of medical necessity and am cutting down on dairy and soy since they make me ill in large quantities. I'm also working on becoming kosher. So, you'll see reflected in my recipes my recent interest in developing recipes that are both kosher and suitable for people with food allergies, without sacrificing taste. And there's lots of good stuff in my cookbooks for those of you with no food allergies, too, of course! My areas of specialty are gluten-free baking and cooking, dairy substitution, vegan and vegetarian dishes, and Jewish cooking.

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