“Pe-can, pe-can, pe-can pie,” Meg Ryan and Billy Crystal famously repeated in When Harry Met Sally, and while we don't have any pie to offer you (we wish!), we do have pecans. Specifically, we have a pecan-parsley-Dijon-crusted chicken breast that offers rich, vivid flavor in every bite. We also have carrots flavored with BBQ spice and butter, pairing perfectly with the chicken. This dish will have all your friends and neighbors telling you they'd be proud to partake of your pecan chicken.
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You Will Need
Large Non-Stick Pan
Before You Cook
Prepare the Ingredients
Chop pecans into pebble-sized pieces, if necessary.
Stem and mince parsley.
Peel, trim, and cut carrot into ¼" slices on an angle.
Combine pecans, parsley (reserve a pinch for garnish), ¼ tsp. olive oil, and a pinch of salt and pepper in a mixing bowl. Set aside.
Pat chicken breasts dry, and season both sides with a pinch of salt and ¼ tsp. pepper.
Roast the Chicken
Place chicken breasts on prepared baking sheet. Brush tops with half the Dijon (reserve remaining for sauce) and top with pecan mixture. Press firmly to adhere.
Roast in hot oven until pecans are lightly browned and chicken reaches a minimum internal temperature of 165 degrees, 17-20 minutes.
While chicken roasts, cook carrot.
Start the Carrot
Heat 1 tsp. olive oil in a large non-stick pan over medium-high heat. Add carrot to hot pan and stir occasionally until lightly browned, 2-3 minutes.
Add ¼ cup water and a pinch of salt and pepper. Cover, and reduce heat to medium. Cook until carrot is tender and water has mostly evaporated, 2-3 minutes.
Finish the Carrot
Remove cover and add half the butter (reserve remaining for sauce) and BBQ spice rub.
Stir constantly until carrot is glazed and evenly coated in rub, 1-2 minutes.
Remove from burner. Transfer carrot to a plate.
Reserve pan; no need to wipe clean.
Make the Sauce
Return pan used to cook carrot to medium-high heat.
Add ¼ cup water, demi-glace, and remaining Dijon to pan. Bring to a boil.
Remove from burner and swirl in remaining butter.
Plate dish as pictured on front of card, placing sauce on a plate and topping sauce with chicken. Garnish chicken with reserved parsley. Bon appétit!