PECAN-MUSTARD CHICKEN
Steps:
- Mix first 3 ingredients in small bowl until blended.
- Process nuts, shallots and rosemary in food processor until finely chopped. Add to dressing mixture; mix well.
- Reserve half the dressing mixture for later use; spoon remaining dressing mixture over chicken in shallow dish.
- Refrigerate 1 hour to marinate.
- Heat oven to 350°F. Remove chicken from marinade; discard marinade. Place chicken in shallow baking dish sprayed with cooking spray
- Bake 20 to 22 min. or until chicken is done (165°F), topping with reserved dressing mixture after 15 min.
Nutrition Facts : Calories 700, Fat 22 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 330 mg, Sodium 880 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 104 g
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