Wednesday, June 9, 2010

Honey Pecan Chicken with Broiled Tomatoes

Honey Pecan Chicken with Broiled Tomatoes

Delicious! Makes an elegant, but simple meal.

Honey Pecan Chicken

1/4 cup finely chopped pecan chips
1/3 cup cornflake crumbs
1 tablespoon honey
1 tablespoon soy suace
3/4 pound boneless/skinless checken breasts

Combine pecans and cornflakes in a shallow bowl. Combnine honey and soy sauce in a shallow bowl. Divide chicken into 2 to 3 serving pieces. Dip chicken into honey mixture, then into pecan mixture. Bake on a sprayed baking pan for 6 to 10 minutes on each side at 425 F. or until done.

Broiled Tomatoes

Rather than halve the tomatoes, we sliced them thickly.

1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon finely chopped fresh basil
3 bay leaves
2 garlic cloves, minced
1/4 teaspoon salt
6 tomatoes, halved horizontally (or sliced thickly)

Preheat broiler.

Combine olive oil, vinegar, basil, bay leaves, garlic and salt in a casserole dish. Stir until well combined.

Place tomato halves cut-sides-down directly on greased broiler pan. Broil until they start to char and blister, about 4 minutes. Using tongs or a satula and spoon, carefully turn tomatoes over and broil 2 minutes more.

Remove cooked tomatoes from heat and place cut-sides-up in the dish with oil and vinegar mixture. Spoon some of the mixture over tomatoes. Set aside to marinate at least 1 hour, or cover and refrigerate up to 5 days. Serve at room temperature.

Reference Links

Recipe adapted from Farmer John's Cookbook: The Real Dirt on Vegetables (Gibbs Smith, Publisher,, 2006).