In this recipe I use Ann's House Honey Roasted Nut Medley. If you cannot find it, just use your favorite honey roasted nuts or a combination. I have made this recipe just using honey roasted cashews or macadamia nuts, but I found Ann's House at Costco and decided to give it a try.
The chicken breasts are baked and have a nice tender moist flavor. The sour cream with Dijon mustard is a must. It enhances the flavor.
Crusted Honey Roasted Nut Chicken Breasts
1-1/2 cups Ann’s House Honey Roasted Nut Medley
6 skinless and boneless chicken breast halves
1/3-cup evaporated milk
2/3-cup sour cream
1 tablespoon Dijon mustard
1. Preheat oven to 350 degrees.
2. Lightly spray a 13x9 x2 inch-baking dish. Set aside.
3. In a food processor finely chop the nuts. Distribute the ground nuts evenly in a 9-inch pie plate. Set aside.
4. Run the chicken breasts under cold water and pat dry with a paper towel.
5. Pour the evaporated milk in a 9-inch pie plate. Take one chicken breast and dip one side in the evaporated milk then dip the other side in the evaporated milk.
6. Dip the chicken breast in the ground nuts, first one side then the other. Place in prepared baking dish.
7. Repeat until all breasts have been prepared.
8. Bake for 20 minutes. Remove the breasts from the oven and turn all breasts over with a spatula. Bake for an additional 20 minutes.
9. In a small pan, combine the sour cream and Dijon mustard. Heat over low heat until heated through.
10. Place a dollop of the sour cream mixture in the center of each plate.
11. When chicken breasts are done, remove from oven and place a breast on top of the sour cream. Serve.
Makes 6 servings
Note: The chicken breasts (not the sour cream mixture) can be made the night before. Cover with plastic wrap and refrigerate. Bring to room temperature before baking.