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Paleo Pecan Crusted Chicken

I made this a while ago and it was delish! It helps with a sweet tooth if you are trying to stay away from sweets and desserts. Its super easy and definitely a hit.

Ingredients:

  • 1/2 cup spicy mustard
  • 2 tablespoons of raw honey
  • 1 cup pecans
  • 3-4 chicken breasts

Mix the honey and mustard together and dunk your chicken in the mixture until it is completely coated. Take your pecans and put them in your food processor until they are chopped pretty fine. Then roll the chicken with the honey/mustard mixture in the pecans until they are coated on both sides. Sprinkle with a little sea salt.

Bake at 350 for about 35-40 mins depending on how big your chicken breasts are. Voila your done!

I served mine with some asparagus, but any veggie will do.

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Posted by on July 22, 2012 in Chicken, Dinner

 

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‘Carmel’ pecan squares

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Heaven…..I’m in heaven…..and my heart beats so that I can hardly speeeak………… Okay, that’s the tune that went through my head upon first bite.

These are fun to make and even more fun to eat. Again, this will be the last warning label I write, but everything in moderation people! One square did me just fine. Then share the rest.

Two parts to this treat, the crust and the topping.

Crust ingredients:

  • 1 1/2 cups of crushed pecans
  • 3/4 cup almond meal
  • 1/4 cup melted organic virgin coconut oil
  • 1 egg
  • 1 tbls raw honey
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • Pinch of sea salt

Put your pecans in a food processor and blend until fine. Add the oil, honey, vanilla, baking soda, and powder. Mix until creamy smooth. Transfer to a larger bowl and add the almond meal and egg. Whisk together until all ingredients are combined. Put this in a bread pan and evenly smooth around the pan and cook for about 25 mins at 375.

Carmel ingredients:

  • 14-16 pitted medjool dates (soak in water for about an hour)
  • 5-6 tablespoons of coconut milk
  • 3 tablespoons of water
  • 1 tsp vanilla extract
  • Pinch of sea salt

Put your dates in the food processor and mix until smooth. Add the coconut milk and water a few tablespoons at a time along with vanilla extract. When light and fluffy, you are ready to stick your finger…I mean spoon in to taste.

Take your crust out and let cool for about 15 minutes. Add the layer of whipped dates to the top evenly and refrigerate for about 30 minutes and then cut into squares.

Now eat, then sing out loud or in your head as you enjoy this lovely treat.

(courtesy of paleOMG yet again. Love her)

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Posted by on July 1, 2012 in Desserts

 

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