In this recipe the crust is made with pecans, a healthier option than using packaged crust but you still have a similar effect.
100 ml Dijon-mustard (or organic mustard)
2 tbsp organic honey
100 gr pecans, ground in a food processor
4 chicken breasts
½ tsp sea salt
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Pre-heat the oven to 180°C (355°F).
Mix the mustard and honey.
Make sure the chicken breasts are dry and coat each breast first with the mustard/honey and then the ground pecans.
Season the breasts with a little salt.
Bake for 45 minutes in an oven proof dish that has been sprayed with cooking spray or greased with coconut oil.
Ideal to serve with sweet potatoes and a mixed leafy salad with pears, apples and pine nuts or walnuts.
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