I'm no chef, but on occasion I make a substitution in a recipe that is just delicious and today I thought I'd share one with you. In the midst of planning out a couple of weeks of meals and a grocery list, a few months ago I asked Randy if there was something new he would like me to try for dinner. Parmesan Chicken was his first response so I went digging for an easy recipe. Below is one I've tweaked to make a little more healthy. The original called for breadcrumbs and one day I tried pecans instead. I've never gone back.
Parmesan Pecan Crusted Chicken
3/4 c butter
2 cloves garlic
1 c ground/chopped pecans
1/3 c parmesan cheese
2 T fresh thyme
2 T fresh basil
2 T fresh oregano
1/4 tsp pepper
1/2 tsp salt
4 (6 oz) chicken breasts
Melt butter w/garlic. Stir pecans together with cheese and spices. (I salt and pepper chicken just a bit for extra flavor) Dip chicken in butter and press into pecan mixture. Place in 9 x 13 dish and bake at 350 for an hour. Serve with your favorite pasta sauce on top or on the side for dipping, and with pasta if you're looking for extra carbs! I'm sure most cooks will know this, but (on a different recipe) I learned it the hard way. If you don't have fresh herbs, the amounts will go down a lot and especially beware putting too much thyme in. It wrecked a whole meal one time! Randy still ate it, the trooper that he is, but I could hardly eat half of it. Anyway, we had this for dinner last night and it was great! Good news is I get it for lunch today!
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