Dijon-Pecan 2-Step Chicken
4 boneless skinless chicken breast cutlets, seasoned with salt and pepper
¼ cup Dijon mustard
1 teaspoon granulated garlic
2 tablespoons maple syrup
¼ cup crushed pecans
¼ cup Dijon mustard
1 teaspoon granulated garlic
2 tablespoons maple syrup
¼ cup crushed pecans
Instructions:
Preheat oven to 375. Spray a 9” baking pan with nonstick spray. Place chicken evenly laid out in the baking pan. In a small bowl, mix together the mustard, garlic and maple syrup. Brush on the top of the chicken evenly. Sprinkle the pecans over the chicken and gently press the pecans into the chicken. Bake until cooked through, about 30 minutes.
TO FREEZE:
Assemble the chicken, but don’t bake it. Cover tightly in foil, label with name of dish and cooking instructions and freeze. The night before you want to use the chicken, place the whole pan in the refrigerator to thaw overnight. Bake as instructed above (uncovered). If the chicken isn’t 100% thawed at baking time, simply add a few minutes to the cooking time.