With the holidays coming up, I’ve been trying a litttttle harder to watch what I eat in the weeks leading up to it.
To be honest, this is my plan every year. You’ll usually lose me around a week before Thanksgiving.
It always happens when the work potlucks start to come around and all my self-will gets tossed out the window. I fall off the wagon. And then once I fall from said wagon I roll for a bit, and then I just kinda lay there. And then someone hands me a slice of pumpkin pie, and I do a happy little fist pump and I know it’s begun.
- 4 boneless skinless chicken breast
- 1 cup pecans, ground to crumbles
- 1/2 cup italian breadcrumbs
- 2 tsbp real maple syrup
- kosher salt and black pepper
- olive oil spray
- Preheat over to 375 degrees.
- On a plate, combine the crumbled pecans (I used a food processor) and italian breadcrumbs.
- Carefully using a knife, half each chicken breast to a 1/2 inch thickness. Sprinkle both sides with kosher salt and black pepper, then brush maple syrup on either side. Place the chicken in the pecan breadcrumb mixture and coat both sides, patting to make sure the chicken is breaded well.
- Spray a baking tray with olive oil spray, then place the chicken on the tray. Spray the tops of the chicken with the olive spray, then bake in the oven for 15-20 minutes, flipping once.
- Allow to cool, then serve with a green salad (mashed potatoes are also great!).
- My oven gets pretty hot, so I usually check to see how it's looking around the 12-13 minute mark. Chicken that is at 160 degrees is fully cooked.
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