There is something about the word “crusted” that I find delicious. That hint of flavor. That crunch. It’s so appealing. The combination of the pecan crunch with the sweet glaze turns a regular chicken dish into something special with very little effort. If you don’t have pecans, then walnuts or even peanuts can be used in a pinch.

• Ingredients
• 4 chicken breasts
• 1 cup pecans, finely chopped
• 1/4 cup tablespoons maple syrup
• 2 tablespoons Dijon mustard
• 2 teaspoons chili powder
• 1 teaspoon salt
• Pepper to taste

Directions:

Preheat the oven to 400. Combine the pecans with the maple syrup, Dijon mustard, chili powder, salt and pepper. Place chicken breasts into a roasting pan and spoon the walnut mixture over top of each one. Cover with foil and bake for 15 minutes. Remove foil and continue to bake for another 5 minutes. The pecans should be a little crispy on the top. Remove and place onto a serving platter or individual plate.