Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, honey pecan chicken breast w/rice pilaf (rsc recipe). One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Drizzle with the honey and sprinkle with the pecans. While the chicken is cooking, make the rice pilaf according to package directions. When people hear a dish referred to as a pilaf, they automatically assume it is rice based.

Honey pecan chicken breast w/rice pilaf (RSC recipe) is one of the most favored of current trending meals on earth. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Honey pecan chicken breast w/rice pilaf (RSC recipe) is something which I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can have honey pecan chicken breast w/rice pilaf (rsc recipe) using 9 ingredients and 2 steps. Here is how you can achieve it.

The ingredients needed to make Honey pecan chicken breast w/rice pilaf (RSC recipe):

1. Prepare 3 boneless skinless chicken breasts, cut in halves
2. Prepare 1/4 tsp salt
3. Prepare 1/4 tsp garlic powder
4. Make ready 1/8 tsp pepper
5. Get Cayenne pepper
6. Make ready 2 Tbsp butter
7. Make ready 2 tsp olive oil
8. Get 3-4 Tbsp honey
9. Take 4 Tbsp pecans, chopped

Honey pecan chicken breast w/rice pilaf (RSC recipe) boneless skinless chicken breasts, cut in halves, salt, garlic powder, pepper, Cayenne pepper, butter, olive oil, honey The Sheik (Curtis David) Honey pecan chicken breast w/rice pilaf (RSC recipe). A quick meal and the leftovers are great for lunch the next day. Place chicken breast halves in a zip-top plastic bag. Add egg mixture to bag; seal.

Instructions to make Honey pecan chicken breast w/rice pilaf (RSC recipe):

1. Cut the breasts in halves. Sprinkle each side with S&P and cayenne pepper (how much heat you like is how much cayenne pepper you sprinkle on). In a large saute pan, heat the butter and oil over medium heat. Brown chicken on each side for 3-5 minutes. Drizzle with the honey and sprinkle with the pecans. Turn heat down and cover the chicken for 2 minutes so it gets glazed.
2. While the chicken is cooking, make the rice pilaf according to package directions. Serve with rice.

Remove chicken from bag; discard marinade. Sprinkle chicken with salt and pepper. Combine flour and finely ground pecans. Dredge chicken in flour mixture; shake off excess. Coat chicken with mustard, then roll in pecan mixture.

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