Tonight we made a family favorite (save Morrigan who in her teen before her years ways hates nearly everything) pecan chicken. Now in a full disclosure sort of way, I have to say this recipe's origin was the local restaurant Alexander's. So hat tip to them. Our version has some changes but the inspiration must be credited.
Now, we are cooks around here and find recipes generally to be suggestion lists rather than hard and fast rules so I am going to need you to embrace very loose calculations and ingredient portions. Depending on your experience level, you might have to try this a few times before it is right.
You'll need:
4 large chicken breasts
10 (ish) oz pecans
a slice of bread
butter
Toast the pecans. Personally, I use the toaster oven but a pan or the full over will work too. Then combine with the bread in a food processor and chop. [Certainly this can be done manually but it is much more arduous.] Place the mix in a shallow pan and combine with salt, pepper and about a teaspoon of cayenne pepper.
Preheat the oven to 350. As always, pan in the oven to preheat it as well.
Melt some butter. Apply butter to each chicken breast and then coat the chicken in the pecan mixture. (I find it even better to add more pecans after the chicken is on the baking dish.) Bake until you reach an internal temp of 59 degrees. I know all the thermometers ask for 65 but they fail to take carry over into account. Trust me - you won't die of salmonella.
For our side we had broccoli, which was simply prepared. Boil and then add butter and salt. Seriously people, don't dis the butter. Even Eion had seconds. Of broccoli.
For tonight's financials:
$6.00 Pecans
$7.37 Chicken
$1.80 Broccoli
For a total of $15.17, which is $3.03 per person. And I have to add we have at least a third of the chicken left over. Which is a great thing considering Tim needs lunch at work tomorrow.
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