What can I say? I'm just nuts about nuts.
I've lately been on a roasted-and-salted nuts kick, but that's really the worst way to eat them. This chicken recipe will give you that nut fix without making you feel like you've nixed all their good properties by eating too many of them.
This is the second recipe I've made from The Wine and Food Lover's Diet, by Phillip Tirman. I previously posted an adapted version of his tasty and interesting tofu pockets with tahini sauce. Unlike that recipe, this one was a snap to prepare. And all you really need, equipment-wise, is a food processor or a chef's knife capable of finely chopping the nuts.
Pecan-crusted chicken breasts (serves 4)
4 skinless, boneless chicken breasts, totaling about 1-1/2 pounds
1/2 cup pecans
1 tablespoon heavy cream
3 tablespoons chickpea flour, soy flour, or a nut flour
1/2 teaspoon cayenne pepper
1/8 teaspoon ground cumin
1/8 teaspoon ground cinnamon
coarse sea salt
freshly ground black pepper
1.) While the oven preheats to 375 degrees, pulse the pecans in a food processor until finely ground. (You can also chop them finely with a sharp knife.)
2.) Add the heavy cream, flour, cayenne, cumin, and cinnamon. Stir or pulse briefly to mix. Sprinkle with salt and pepper.
3.) Lightly salt and pepper both sides of the chicken, and place the breasts in a small baking dish. Spread the pecan mixture over the top.
4.) Bake until golden-brown, and the chicken is cooked but still juicy, about 30 minutes.