Pecan Crusted Chicken
Instructions:
- 4 Large Boneless; skinless chicken breast halves
- 8 Teaspoon Dijon−style mustard
- 1 Cup Finely ground pecans*
- 1 Cup Fresh bread crumbs**
- 2 Tablespoon Vegetable oil
- 2 Pound Sweet potatoes; peeled and cut into 1−inch dice
- 2 Tablespoon Butter
- 3/4 Cup Plain low−fat yogurt
- Salt and freshly ground black pepper
- 3/4 Cup Finely diced banana
- 1/2 Cup Finely diced red bell pepper
- 1/2 Cup Finely diced yellow bell pepper
- 1 Tablespoon Chopped fresh cilantro
- 1 Tablespoon Minced jalapeno pepper; up to 2
- The juice of one lime
- * To grind the nuts, put them in a food processor and pulse them until finely ground; do not overdo this step or the nuts will turn oily and pasty.
- ** To make the bread crumbs tear 4 slices of packaged white bread and pulse them in a food processor until crumbed.
- TO COOK THE CHICKEN:
- Preheat the oven to 375 F. Brush each side of the chicken with 1 teaspoon of mustard.
- Combine the pecans and bread crumbs and press this mixture onto both sides of the chicken. In a 10−inch skillet, heat the vegetable oil and saut for 1 minute on each side.
- Transfer the chicken to a baking pan and bake for 30 minutes or until done.
- TO MAKE THE SWEET POTATO PUREE:
- While the chicken is cooking, boil the sweet potatoes, in water to cover for about 20 minutes or until tender.
- Drain the sweet potatoes and mash them together with the butter and yogurt. Season with salt and pepper to taste.
- TO MAKE THE SALSA:
- Combine the banana with the red and yellow peppers, cilantro, jalape o pepper, lime juice, and salt and pepper to taste.
- TO SERVE THE CHICKEN:
- Mound the sweet potatoes in the center of each plate, place the chicken on the potatoes and garnish with the salsa.