Pecan Chicken Breasts

9 ingredients
6 steps

Ingredients

  • 6 Tbsp. unsalted butter
  • 1/2 c. plus 2 Tbsp. Dijon mustard, divided
  • 2 c. pecan halves, ground
  • 4 whole chicken breasts, split, skinned and boned
  • Pepper to taste
  • 1-1/2 to 2 c. plain yogurt
  • 1 c. pitted ripe black olives, sliced
  • 1 pkg. (1 oz.) Hidden Valley Ranch Original salad dressing mix
  • Mint sprig for garnish

Directions

  1. 1
    Preheat oven to 400°.
  2. 2
    Melt butter in small saucepan over low heat; remove from heat.
  3. 3
    Whisk in 1/4 cup Dijon mustard.
  4. 4
    Set aside.
  5. 5
    To grind pecans, process pecan halves in small batches with on/off pulses in food processor to a fine powder.
  6. 6
    Place ground pecans in shallow dish; set aside.

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