Baked Chicken and Mashed Cauli

 

Paleo Baked Chicken:

Easy and delicious…what more do you need to know?

I didn't have pecans...so I had to use Almonds.

Original recipe found at:  http://everydaypaleo.com/2010/05/01/pecan-crusted-chicken/

Pecan Crusted Chicken
4 chicken breasts
1/2 cup organic spicy brown mustard
2 tbsp raw organic honey
1 cup pecans
sea salt
Instructions:
Pre heat oven to 350. In a medium sized mixing bowl blend together the mustard and honey.  Toss the pecans in a food processor and pulse until the nuts are finely chopped.  Pour the chopped pecans either on a plate or in a pie pan if you have one.  Using a paper towel, remove any excess moisture from the outside of your chicken breasts.  Taking one chicken breast at a time, first place the chicken into the mustard/honey mixture and coat on both sides.  Transfer chicken to the chopped pecans and again cover both sides.  Place coated chicken into a greased glass baking dish (I used a little olive oil spray to cover the bottom of the dish) and sprinkle each chicken breast with just a little sea salt.  Bake at 350 for 45 minutes or until the chicken juices run clear.

We chose to serve it up with some Mashed Cauliflower.  I’m going to tell another of Kyle’s secrets…he has never been much of a Cauliflower person. Every time we are going to have it he has to tell me how cauliflower is actually a cabbage broccoli hybrid and not a real vegetable etc. (A lot of you are thinking…”that sounds like Kyle.”) He recently said though, “As much as it pains me to say this, I think you might have made a cauliflower convert out of me.”  Maybe you’ll be a Cauliflower convert too.  There are so many things you can do with it: Riced Cauliflower, pizza crust, “alfredo" sauce (coming soon!)  But for now...

Mashed Cauliflower:

Steam your cauliflower florets

Put in a food processor

Add some chicken stock

Season to taste (Worchestire sauce is good!)