Honey Mustard Pecan Chicken or Salmon

 Honey Mustard Pecan Chicken or Salmon

Simple and delicious recipe that works well using chicken thighs or try it with fresh salmon!  I used fresh chicken thighs above and paired the meal with a light tasty Pinot Noir.

Want more recipes like this?  Check out my Leisure Adventure cookbook at: https://smallkitchenbigflavors.blog/

 

Ingredients:

1/4 cup honey mustard or any mustard (other than dry powdered)

1/4 cup honey

4-6 boneless skinless chicken thighs or 2 portions of fresh salmon

salt and pepper

Directions:

Arrange chicken thighs or salmon in a small casserole dish or glass pie plate.  Pat the chicken or salmon dry and salt both sides of the raw fish or chicken. Add mustard and honey to the casserole dish and coat both sides of the chicken or fish.  Top with diced pecans.  Bake in convection oven at 350 degrees until the food is cooked through to 165 degrees internal temperature (approximately 4o minutes), fish approximately 16 -20 minutes.  Fish is fully cooked when it is firm and resists mild/moderate pressure with your index finger and the center of the fish is opaque rather than dark pink and shiny.

Note:  Add a sprinkle of parmesan cheese in addition to the deced pecans if you like prior to baking.   This dish can also be prepared in a skillet on the stove or the grill.

honey-mustard-salmon

Linda Mueller made this dish substituting salmon

Mary Jane Curry

Mary Jane Curry and husband Jeff love RVing and travel in a 2013 Roadtrek RS Adventurous motorhome. She is a Nurse Practitioner, Physician Assistant and Registered Nurse in Emergency and Occupational Medicine, and is nearing retirement and has great enthusiasm for the travels and adventures awaiting. Her love of food science and food presentation led her to pursue a secondary career about 10 years ago when she became a certified Personal Chef and owner of Custom Cuisine in Southern California. She received her training and certification through the United States Personal Chef Association, an organization with Personal Chef membership in both the US and Canada. She plans to share many recipes here for RVers!