"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Lemon Pecan Chicken, by Mary Paxton, is from SHARING OUR BEST,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 c. chopped pecans 1/2 c. chopped fresh parsley (preferably Italian flat leaf) 1-2 cloves of minced garlic grated zest of 1 lemon juice of 1 lemon 2 tsp. chopped fresh thyme approximately 1/4 c. of olive oil 6 boneless and skinless chicken breasts or thighs salt and pepper to taste
Preheat ovento 375ºF. Combine the first 6 ingredients. Add enough olive oil to moisten and help hold the mixture together. Arrange chicken in a baking dish and brush a little olive oil into each piece. Pat pecan mixture onto the chicken pieces. Bake for 20-30 minutes or until chicken is done.
Note: The original recipe called for 1 tbsp. of dried basil, but I think the fresh thyme is better. Other herbs such as marjoram or savory are also good. It is good even if you leave the herb out as long as you keep the parsley.
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