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Bourbon Pecan Chicken

Pecan Crusted Chicken Breast over quinoa topped with the Bourbon Sauce with Roasted Asparagus

Pecan Crusted Chicken Breast over quinoa topped with the Bourbon Sauce with Roasted Asparagus

Quinoa

Roasted Asparagas

Recipes:

Bourbon Pecan Chicken (1 9×12 or 2 8×8)

6-8 boneless skinless chicken breasts

½ C finely chopped pecans

½ C dry bread crumbs

1 egg white

Bourbon Sauce:

¼ C Dijon mustard

¼ C packed dark brown sugar

2 2/3 T bourbon

2 T soy sauce

1 t Worcestershire sauce

¾ C Olive oil

1 T butter

Mix sauce ingredients with a whisk and simmer over med-low heat until smooth.

Cool.

Place into sandwich bags for each order.

Prepare pans by spraying with nonstick spray.

Do one individual’s orders at a time.

Mix pecans and bread crumbs.

Dip chicken into egg white, then into crumb mixture and place into individual’s pans.

Place plastic wrap over the chicken, then the sauce bag, then the lid.

Freeze.

AT HOME:

Bake chicken at 350°F for 30 minutes or until done.

Meanwhile, warm sauce and serve over chicken.

Tastes great with quinoa, rice or potatoes.

Quinoa

Make according to directions on package. I put it in a rice cooker on the white rice setting and it turns out perfect.

Roasted Asparagus

Clean and dry asparagus. Toss with lemon Olive Oil. Sprinkle with Himalayan Salt.

Roast at 350°F for 20 minutes while the chicken is baking, stirring after 10 minutes.

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