Go Nuts: Pecan Crusted Chicken with Honey Mustard Sauce

There is nothing better than the sweet, buttery taste of pecans. Traditionally used in desserts, these versatile nuts are quite underestimated in the world of savory dishes. But they make an excellent addition to fish and chicken dishes.

"Pecan" is from an Algonquian word, meaning a nut requiring a stone to crack. The antioxidants and plant sterols found in pecans reduce high cholesterol by reducing the "bad" LDL cholesterol levels. Pecans are a good source of protein and unsaturated fats.

Whether you pronounce it "Peh-kahn" or "Pee-can", these tasty little devils are just what you need to change up your family dinners.

Pecan Crusted Chicken with Honey Mustard Sauce

Ingredients

For Chicken:
4 boneless skinless chicken breasts
1/2 cup pecan halves
1/4 cup panko bread crumbs
1/4 tsp salt
3 - 4 tbsps peanut or olive oil
1 egg white
1 tbsp water

For Sauce:
1/4 cup honey
1/4 cup spicy brown mustard

Using a meat tenderizer, pound chicken breasts to about 1/2 inch thick. (Or you can butterfly the breasts if you're feeling fancy.)

In a small bowl, whisk together honey and mustard.

Heat olive oil in a large skillet over medium high heat. In a food processor, combine bread crumbs, pecans and salt and pulse until you have a fine crumb mixture. Pour the mixture into a large, shallow bowl.

In a separate small bowl, whisk together egg white and water.

Dip chicken in egg white mixture and then in pecan mixture. Place in the pan and cook until brown on both sides and juices run clear.

Serve with honey mustard sauce on the side or drizzle it on top.

Tips For This Recipe:

*Don't let your oil get too hot! Burned pecans are not tasty.
*Taste test your honey mustard sauce. Adjust your amounts if you like it more spicy or more sweet.
*Be careful when chopping the nuts in your food processor. If you overblend, you'll end up with a paste.
*You can add more seasonings to the bread crumb mixture if you like, but don't go crazy. Let the natural richness of the pecans do the work.



Ciao Bella! Southern Italian in your kitchen.

When I went to Italy, I probably ate enough food to sustain a small village. But my favorite Italian food experience was visiting a little restaurant in the middle of nowhere. These farm-based restaurants are called Agriturismo - a combination of the words for "agriculture" and "tourism" in Italian.

Starting in the 1950s and continuing through the 1970s, small scale farming in Italy became less profitable, and, as one might predict, farmers abandoned many farms to search for work in larger towns. But Italians value highly the traditions and produce of small scale production of food, and by 1985 a law defined Agriturismo, and many abandoned buildings and estates were restored, some for vacation homes, and many for agritourismo. These agritourismi allowed the small farmer to augment the income from the farm, and for vacationers to sample the bounty of a rural life in Italy.

There is rarely a menu, as they typically serve whatever is pulled from the garden that day. It is the freshest culinary experience I have ever had.

Parmesan Chicken Tartine

Ingredients

2 chicken breasts, butterflied
1 cup panko bread crumbs
1/2 cup fresh grated parmesan
1 egg, beaten
1 can (15 ounces) diced tomatoes with chiles
6 ounces tomato paste
1 can (14 ounces) tomato sauce
1 cup fresh basil
2 gloves garlic, minced
1 medium onion, diced
2 tbsps dried oregano
1 tsp salt
1 tsp black pepper
2 slices of provolone cheese
1 baguette
5 tbsps olive oil

In a large saucepan, heat 2 tbsps of olive oil. Saute garlic and onion until onion is transparent. Add tomato sauce, diced tomatoes and tomato paste. Simmer for 15 minutes, until tomatoes break down. Add basil, oregano, salt and pepper. Simmer for at least 45 minutes, stirring ocassionally.

In a large skillet, heat 3 tbsps olive oil on medium high heat. In a shallow bowl, combine bread crumbs and parmesan cheese. Dip chicken in egg and then coat with bread crumb mixture. Place chicken in the skillet and cook until browned on both sides and cooked through.

Slice the baguette and toast it in the oven or a toaster oven. Drizzle the bread with olive oil then place chicken on top of the bread and cover with a slice of provolone cheese. Pour hot tomato sauce over the chicken and top with a sprinkle of cheese and a couple pieces of fresh basil.

Mangia!