Pecan Chicken & Brussel Sprouts

If you haven't noticed, I am a big fan of nuts on chicken!  :)  This recipe is so tasty and the side of brussel sprouts was just as good.  I changed the original recipe a bit because I wanted to try applesauce instead of honey.  The brussel sprouts recipe comes from my friends at Primal Eating Modern Table.  I didn't change that one at all - those ladies make up some good recipes!  :)  Yum!


Pecan Chicken
4 chicken breasts
1/2 c. dijon mustard
2 T. applesauce
1 c. pecans
sea salt to taste
Pre heat oven to 350º. In a medium bowl blend together the mustard and applesauce.  Toss the pecans in a food processor and pulse until the nuts are finely chopped.  Pour the chopped pecans on a plate.  Using a paper towel, remove any excess moisture from the outside of your chicken breasts.  Taking one chicken breast at a time, first place the chicken into the mustard/applesauce mixture and coat on both sides.  Transfer chicken to the chopped pecans and again cover both sides.  Place coated chicken into a greased glass 9 x 13 baking dish and sprinkle each chicken breast with just a little sea salt.  Bake at 350º for 45 minutes or until the chicken juices run clear. 


Brussel Sprouts
1 lb. brussels sprouts
1/2 c. chicken broth
3 cloves garlic, minced
2 T. olive oil
Chefs Shake seasoning to taste
Soak the Brussels sprouts in water for 10 minutes prior to prepping to wash dirt and things out of them.
Cut off the ends of the sprouts and cut them in half. Bring the chicken broth to boil in a large skillet and add the  sprouts. Cover and cook for about 10 minutes or until the are tender.  Discard the liquid and then add the oil, garlic, and seasoning. Stir and sauté for 3-5 minutes.