Pecan-Crusted Chicken Breast (FREEZER MEAL)
I'm on the lookout now for recipes use chicken breasts, because I get a lot of emails wanting new ways to cook them. This recipe is super easy and delish!
Pecan-Crusted Chicken Breasts with Dijon Cream Sauce
Ingredients
3/4 cup pecans
2 tablespoons cornstarch
2 tablespoons minced fresh parsley
3/4 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon ground mustard
1/4 teaspoon cayenne pepper
4-6 boneless skinless chicken breasts
Melted butter
1/2 cup sour cream
2 Tbs Dijon mustard
1/2 tsp sugar
Pinch of salt
To assemble:
In a blender or food processor. Blend the pecans, cornstarch, parsley, thyme, salt, ground mustard, and cayenne. Set aside in a bowl.
Take a raw breast, dip in the butter then into the pecan crumb mixture. Make sure the whole breast is coated with crumbs.
Lay the coated chicken breast on a piece of saran wrap and wrap it up
tight. Place breaded, wrapped, chicken breast in a labeled Ziploc bag.
Continue until all the breasts are done. (You may need to double the pecan crumb mixture if you have several breasts to do). Freeze.
To reheat:
Unwrap desired number of chicken breasts and place on a baking
sheet. Put baking sheet in the fridge and allow the breasts to thaw.
When completely thawed, bake at 375 degrees for 20-25 minutes until brown (internal temp should read 170 degrees).
(If you plan on baking them straight from the freezer (not thawed), up the baking time to 35-40 minutes).
When completely thawed, bake at 375 degrees for 20-25 minutes until brown (internal temp should read 170 degrees).
(If you plan on baking them straight from the freezer (not thawed), up the baking time to 35-40 minutes).
To make the sauce:
Whisk together the sour cream, Dijon mustard, sugar, and pinch of salt. Serve chicken breast on a bed of sauce.
Comments
We also serve it on top of romaine lettuce, with craisins, mandarin oranges, feta cheese and balsamic dressing. So yummy. Definitely a go-to recipe!