Spicy and sweet, this versatile chicken dish can be sliced and served atop a salad, stuffed in a pita bread or simply plated with classic summer accompaniments like coleslaw and potato salad. The chicken is partially baked, then finished off on the grill. This prevents the skinless chicken from charring on the outside before the inside is cooked through. 

Serves 4
3/4 cup chopped pecans
3 tablespoons honey
2-1/2 tablespoon Dijon mustard
4 boneless, skinless chicken breast halves (about 5 ounces each)

In small bowl, combine pecans, honey, and mustard. Place chicken and pecan mixture in re-sealable plastic bag and shake gently to coat chicken with mixture. Marinate 5 hours or overnight. 

Heat oven to 325°F. Transfer chicken to small baking dish and partially bake 15 minutes. Pour pan juices from chicken into a small saucepan. Prepare a hot charcoal fire or preheat a gas grill. While grill is heating, boil pan juices briefly until thickened and syrupy; set aside.

Grill chicken breasts over medium heat 2 to 3 minutes each side or until lightly browned and cooked through. Transfer chicken to platter, brush with thickened pan juices and serve.

Nutrition information per serving-325 calories; 35g protein; 16g carbohydrate; 2g fiber; 13g fat; 1g saturated; 82mg cholesterol; sodium: 215 mg.


Source: Georgia Pecan Commission