Recipe: Pecan Chicken Breasts

PECAN CHICKEN BREASTS

6 chicken breasts, boneless and skinless
salt and pepper to taste
1/2 cup plus 4 tbsp butter, divided
4 tbsp Dijon mustard
1 cup finely chopped pecans
1 tbsp vegetable oil
FOR SAUCE:
2/3 cup sour cream
salt and pepper to taste
whole toasted pecans for garnish

Flatten chicken breasts with mallet. Season with salt and pepper.

Melt 1/2 cup butter and add 3 tbsp Dijon mustard.

Place chopped pecans on a plate.

Dip chicken into butter mixture to coat then roll in chopped pecans until covered.

In a skillet, melt together 3 tbsp butter and 1 tbsp oil; saute chicken until browned. Place chicken in a baking dish.

Bake uncovered at 350 for 15-20 minutes.

SAUCE:
Melt the remaining 1 tbsp butter and combine with sour cream, the remaining 1 tbsp Dijon mustard, and salt and pepper to taste.

TO SERVE:
Place cooked chicken breasts on a serving dish. Spoon sauce over each chicken breast. Top with whole toasted pecans.