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2 chicken breast halves, free range/organic
Salt and pepper
1/4 cup mayonnaise
1/4 cup Creole mustard or a bold and spicy mustard
2/3 cup chopped pecans
Several parsley leaves, about 8 to 12
What to Do
1. Lightly grease a baking sheet or line with a silicone baking mat or parchment paper. Heat the oven to 375°.
2. Wash chicken and pat dry. Cut chicken into small chunks, about 3/4-inch in size; sprinkle lightly with salt and pepper.
3. In a bowl, combine the mayonnaise and mustard; stir to blend.
4. In a food processor, combine pecans and parsley; blend until fine. Transfer pecan crumbs to a shallow bowl or pie plate.
5. With a toothpick or small fork, dip the top of each chicken chunk in the mayonnaise-mustard mixture, and then press each chunk into the pecan mixture. Arrange chunks, pecan side up, in the prepared baking pan. Bake the nuggets for 15 minutes, or until chicken is cooked through.
Makes 3 dozen
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