Ingredients:

  • 1 cup toasted Certified SC pecans
  • ½ cup bread crumbs
  • 1 Tablespoon chopped fresh Certified SC basil (can use dried but reduce to 1 teaspoon)
  • ¼ cup honey mustard
  • 4 boneless and skinless Certified SC chicken breasts
  • 1/3 cup Sallie’s Greatest Peach + Mint Jam
  • 1/3 cup Apple Cider Vinegar
  • 1/3 cup Olive Oil
  • 1 bag of mixed greens
  • ½ cup whole Certified SC pecans
  • ½ cup sliced sweet onions
  • Salt & pepper

Directions:

Vinaigrette

  1. Mix Sallie’s Greatest Peach + Mint Jam, Apple Cider vinegar and olive oil in a mason jar.
  2. Add a pinch of salt and pepper.
  3. Shake vigorously to combine.

For the chicken:

  1. Season chicken with salt and pepper and Preheat oven to 400 degrees.
  2. Grind the toasted pecans in a food processor into fine crumbs.
  3. Put in a bowl and stir in bread crumbs and basil.
  4. Rub each chicken breast honey mustard then coat with the pecan mixture.
  5. Place on a nonstick baking dish or line dish with tinfoil.
  6. Drizzle with 2 tablespoons of olive oil.
  7. Bake for 15 to 20 minutes depending on size of the chicken.
  8. Place the mixed greens on a plate, add onions and pecans, then place the baked chicken breast on top.
  9. Drizzle with the Peach + Mint Vinaigrette