Pecan Crusted Chicken
4 Large Boneless; skinless chicken breast halves
8 Teaspoon Dijon−style mustard
1 Cup Finely ground pecans*
1 Cup Fresh bread crumbs**
2 Tablespoon Vegetable oil
2 Pound Sweet potatoes; peeled and cut into 1−inch dice
2 Tablespoon Butter
3/4 Cup Plain low−fat yogurt
Salt and freshly ground black pepper
3/4 Cup Finely diced banana
1/2 Cup Finely diced red bell pepper
1/2 Cup Finely diced yellow bell pepper
1 Tablespoon Chopped fresh cilantro
1 Tablespoon Minced jalapeno pepper; up to 2
The juice of one lime
* To grind the nuts, put them in a food processor and pulse them until
finely ground; do not overdo this step or the nuts will turn oily and pasty.
** To make the bread crumbs tear 4 slices of packaged white bread and pulse them in a food processor until crumbed.
TO COOK THE CHICKEN: Preheat the oven to 375 F. Brush each side of the chicken with 1 teaspoon of mustard. Combine the pecans and bread crumbs and press this mixture onto both sides of the chicken. In a 10−inch skillet,heat the vegetable oil and saut for 1 minute on each side. Transfer the chicken to a baking pan and bake for 30 minutes or until done.
TO MAKE THE SWEET POTATO PUREE: While the chicken is cooking, boil the sweet potatoes, in water to cover for about 20 minutes or until tender. Drain the sweet potatoes and mash them together with the butter and yogurt. Season with salt and pepper to taste.
TO MAKE THE SALSA: Combine the banana with the red and yellow peppers, cilantro, jalape o pepper, lime juice, and salt and pepper to taste.
TO SERVE THE CHICKEN: Mound the sweet potatoes in the center of each plate, place the chicken on the potatoes and garnish with the salsa.
Prepare a salad and you’ve got a complete meal!