Maple Pecan Chicken Recipe

I LOVE maple syrup. Especially this organic Grade B maple syrup I have been spoiled to. It has minerals such as potassium, magnesium, and iron and it is a totally different product than any pancake syrup you can buy at the grocery store.

This heavenly sweet syrup is what I used to make maple pecan crusted chicken last night. Everyone at the table devoured it and asked for more! Yay me! Also, it keeps chicken breasts moist and juicy when they usually tend to be dry.
Maple Pecan Chicken

• 4 boneless chicken breasts
• 1/4 cup Grade B Maple Syrup
•  1 pastured egg
• 1 pastured egg yolk
• salt and pepper
• 1 cup organic panko bread crumbs
• 1/2  cup finely chopped pecans

With meat mallet or back of a rolling pin, gently pound chicken breasts till about 1/2 in  thick. Cut each breast into two pieces (you could also use tenderloins). In a small bowl, whisk together maple syrup and eggs, add salt and pepper to taste. In separate bowl, mix bread crumbs and pecans. Dip chicken into the syrup mixture, then in pecan mixture. Place in baking sheet lined with parchment paper (trust me it saves big on cleanup later!) Bake 15-20 minutes in a 400 degree oven till golden and crispy. Brush with maple syrup immediately before serving.

This is mouthwatering good and keeps the chicken nice and moist. Serve and devour. Expect amazing compliments afterwards.