Recipe: Crusted Pecan Chicken with Teriyaki Dipping Sauce

CRUSTED PECAN CHICKEN WITH TERIYAKI DIPPING SAUCE

3 tablespoons melted butter
4 boneless and skinless chicken breast halves
2/3 cup whole milk
2/3 cup pecans, very finely chopped
1/4 cup Italian-seasoned bread crumbs
About 1/4 teaspoon salt
Freshly ground black pepper
FOR THE SAUCE:
1/2 cup bottled teriyaki sauce
2 tablespoons honey
2 teaspoons lime juice
1 teaspoon chipotle chilies in adobo sauce

Preheat oven to 350 degrees F. Brush a 9-by-13-inch baking dish with a little of the melted butter.

Marinate chicken breasts in milk 30 minutes, turning occasionally.

Combine pecans, bread crumbs, about 1/8 teaspoon salt and some pepper.

Remove chicken from milk, then roll in crumb mixture. Place in prepared baking pan. Sprinkle with salt and pepper, and drizzle with remaining melted butter.

Bake until cooked through - at least 30 minutes, perhaps more.

While the chicken is cooking, combine teriyaki sauce with the honey, lime juice and chilies in a small saucepan. Place over medium heat until well-blended.

Serve the warm dipping sauce with the pecan chicken.

Servings: 4
Source: Simply 7: Quick Southwest Recipes Just 7 Ingredients Away by Kelley Cleary Coffeen