pecan chicken

Here's my husband's favorite thing I make for dinner.

It's simple & quick but something a little different - isn't that what we're all looking for?

Well look no further folks - this one's a keeper.

for the chicken:

2 boneless skinless chicken breasts

4 Tb or so butter, melted

1 cup crushed pecan pieces

1/2 cup grated (not shredded) parmesan

s&p

1. Put a piece of plastic wrap over the chicken and pound slightly(I use a rolling pin) so it is a bit thinner and even thickness, and season well with salt & pepper.

2. Melt butter in bowl. Combine the pecans and parmesan in a separate shallow bowl.

3. Dip the chicken in the melted butter and then in the pecan mixture. Coat well.

4. Place on ungreased baking sheet and bake in 375 oven until chicken is cooked through. I never time how long this takes - I just keep an eye on it. Tip: The way I tell when chicken is cooked is just by pressing gently on it. If it is almost firm to the touch then it's ready. If it gives too much, it needs longer.

for the strawberry sauce:

{adapted from Junior League of Tampa's Savor the Seasons, which was given to me by Kevin's Aunt Heather in Tampa as a wedding gift - thank you!}

1 Tb minced green onions

1/4 cup chicken broth

1/3 cup strawberry jam

1 Tb balsamic

1 Tb chopped fresh rosemary or 1 tsp dried

1. Saute the green onions in a drop of olive oil over medium heat in a small pan for 2 minutes.

2. Add the broth, jam, balsamic and rosemary. Stir together.

3. Turn up the heat, then simmer for 8-10 minutes until slightly thickened.

4. Remove from heat and let sit for a few minutes.

Spoon sauce over the cooked chicken and serve with mashed potatoes and green beans.