This Pecan-Mustard Chicken is both simple and flavourful. The combination of balsamic dressing, herbs and Dijon mustard team up to make this baked chicken incredibly moist and delicious.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/4 cup Kraft Extra Virgin Olive Oil Fig Balsamic Dressing
2 Tbsp. Lea & Perrins Worcestershire Sauce
2 Tbsp. Heinz Dijon Mustard
1/4 cup chopped pecans
1 shallot, coarsely chopped
1 Tbsp. dried rosemary leaves
4 small boneless skinless chicken breasts (1 lb./450 g)
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How do I make it ?
Mix first 3 ingredients in medium bowl until blended.
Process nuts, shallots and rosemary in food processor until finely chopped. Add to dressing mixture; mix well.
Spoon half the dressing mixture over chicken in shallow dish.
Refrigerate 1 hour to marinate.
Heat oven to 350ºF. Remove chicken from marinade; discard marinade. Place chicken in shallow baking dish sprayed with cooking spray.
Bake 20 to 22 min. or until done (165°F).
Heat remaining dressing mixture; spoon over cooked chicken.
Kraft Kitchen Tips!
Serve with hot steamed broccoli and/or cooked rice.
Prepare using chopped almonds.
Calories From Fat
% Daily Value
Fat 12 g
Saturated fat 1.5 g
Cholesterol 70 mg
Sodium 410 mg
Carbohydrate 10 g
Fibre 1 g
Sugars 6 g
Protein 28 g
4 servings, 1 chicken breast (159 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.