Recipe By: Kelly, Chef Worthy
Episode #12 - Kelly and Patricia

Ingredients:

Pecan Chicken

• 1 cup broken pecans or crushed pecans
• 1/2 cup plain unseasoned bread crumbs
• 1/4 teaspoon garlic powder
• 1/2 teaspoon table salt
• 1/8 teaspoon black pepper
• 1/2 teaspoon parsley or Herbs de Provencal (optional)
• 2 large eggs
• 2 pounds boneless, skinless chicken breasts
• Chopped parsley, garnish

Dijon Mustard Sauce

• 1-2 teaspoons Grainy Dijon Mustard
• 1 Tablespoon Butter to build a rue
• 1 Cup of Milk or Cream
• 1-2 tablespoons Flour to build a rue
• ¼ teaspoon puree garlic
• 1/8 teaspoon table salt
• 1/8 teaspoon black pepper
• 1 Tablespoon of Fresh Tarragon (Optional)
• 1 Tablespoon Fresh Parmesan

Roasted Potatoes

• Mini Assorted Potatoes
• Fresh Rosemary
• Salt, Pepper & Onion Powder to taste

Grilled Vegetables

• Fresh Seasonal Vegetables
• Lemon juice, Salt, Pepper & Dash of Steak Spice
• Grilled on BBQ

Directions:

1. Preheat oven to 375 degree/F.
2. Lightly grease a large baking sheet. In food processor bowl, combine pecan pieces, bread crumbs, and seasonings. Pulse for 1 minute to combine. Pour into a shallow dish.
3. In a medium bowl, beat together eggs. Dip chicken into the egg mixture one at a time, then coat with pecan mixture, shaking to remove any excess. Transfer to greased baking sheet and bake at 375 degrees F, turning once, until chicken strips are cooked through and golden brown -- 15 to 20 minutes.
4. Divide chicken on serving plates. Garnish with parsley and offer Dijon Mustard sauce on side.
5. Dijon Mustard Sauce: Melt 1-2 tablespoons of butter with puree garlic. Add Flour and combine to build a rue. Let cook for 3-5 minutes. Add Milk and let simmer. Add Dijon Mustard slowly. More milk may be required if sauce is too thick. Season with salt and pepper. Add chopped fresh Tarragon if desired.