Pecan Crusted Chicken with Wilted Spinach and Honey-Mustard Buttermilk Dressing

27 Mar

I’m normally not a huge fan of chicken, but this recipe looked so delicious I couldn’t resist. I sure am glad I gave it a shot because it was awesome! The pecan crust had a nice crunch and mild flavor which was complemented well by the tangy mustard dressing and spinach. Plus it was a cinch to throw together! Oh and just in case you have more than 2 chicken breasts to cook, there shouldn’t be any need to double the pecan mixture. I made 3 good sized pieces of chicken and still had some left over.

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2 Responses to “Pecan Crusted Chicken with Wilted Spinach and Honey-Mustard Buttermilk Dressing”

  1. Rufus' Food and Spirits Guide March 27, 2012 at 5:24 pm #

    So glad you liked it. You must be better at breading, Katherine did two and a half. (Shhh.)

  2. junie April 1, 2012 at 10:33 pm #

    That sounds so tasty!!

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