Pecan Crusted Chicken Thighs
Serves 4
6 Boneless Skinless Chicken Thighs-fat removed
2 Cups Pecans-chopped
1/4 Cup Honey
1/4 Cup Dijon
Splash of OJ
1/4 tsp Curry
1/2 tsp Salt
1/4 tsp Pepper
Preheat oven to 350. Chop pecans in a food processor and set aside. In a bowl mix together honey, mustard, oj and curry. Season the pecans with salt and pepper. Dip thighs in honey mustard mixture and dredge in pecans. Place on a oiled baking sheet and cook in 350 oven for 20-25 minutes. You can make extra honey mustard as a sauce for chicken, by adding a little chicken broth to the sauce ingredients. Enjoy!
DEEE-licious! I didn't have curry so I used chili powder, and man was this a hit! I also used chicken breasts but I'll try thighs next time. Asparagus and speckled lima beans rounded out the meal.
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