Friday, February 11, 2011

Pecan Chicken

I had defrosted some chicken cutlets but I was really unsure about how I was going to prepare them.  I am a lover of plain old breaded cutlets but was looking for a little something different.  After a little cookbook browsing, and scanning the cabinets for the ingredients I had found a keeper.

The chicken started off being marinated in a Dijon mustard based marinade, which also acted as the binder for the nutty breading.  After they were all fried up  served them over a leafy green salad with a balsamic dressing.  They made for a great lunch at work that held up well during travelling.

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