Pecan Crusted Chicken & Baked Acorn Squash

Lots of “firsts” in this post: first two paleo recipes I made; first time I cooked and ate squash; first time I willingly baked fruit to eat. Several of my friends are on this “paleo” kick, so I decided to try a couple of recipes tonight. (Here’s some info on what paleo is: Everyday Paleo FAQ.)

I’d definitely make both recipes again. The squash was way more than I can eat by myself, so I’ll be having it for lunch tomorrow. ūüôā

Pecan Crusted Chicken
(from Everyday Paleo)

4 chicken breasts (I used tenders)
1/2 cup organic spicy brown mustard
2 tbsp raw organic honey
1 cup pecans

Preheat oven to 350.

In a medium mixing bowl, blend together the mustard and honey. Toss the pecans in a food processor and pulse until the nuts are finely chopped (or throw them in a Ziploc bag and beat the heck out of them with a kitchen mallet). Pour the chopped pecans either on a plate. Using a paper towel, remove any excess moisture from the outside of your chicken breasts.  Taking one chicken breast at a time, place the chicken into the mustard/honey mixture and coat on both sides. Transfer chicken to the chopped pecans and again cover both sides. Place coated chicken into a greased glass baking dish. Bake for 45 minutes or until the chicken juices run clear.

Baked Acorn Squash
(from Fast Paleo; I made half this recipe)

2 acorn squashes
1 apple (Gala, Fuji, or Golden Delicious)
1-2 oz. walnut halves
3 thick-cut slices of bacon
Cinnamon
Pure maple syrup

Heat oven to 350 degrees.

Cut acorn squashes lengthwise. Use a spoon to scoop out all seeds. Place squash halves, cut side up, in a glass or ceramic casserole dish. Sprinkle the interior of the squash with a dusting of cinnamon.

Chop bacon. Put chopped bacon in a small saute pan and heat over medium heat. The goal is to render out the fat, rather than crisping the bacon. While that cooks, peel, de-core, and chop the apple and chop the walnuts. After the bacon fat has mostly rendered out and bacon is partially cooked but still limp, stir the chopped apple and walnuts into the bacon and bacon fat and stir together.

Pour 1 tsp maple syrup into each squash hollow. Pour bacon, apple and walnut mixture into the squash hollows. Pour about 1/2 cup of water into the bottom of the casserole dish. Loosely cover the dish with aluminum foil and bake in the oven for 45 minutes.

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One Response to “Pecan Crusted Chicken & Baked Acorn Squash”

  1. Joshua Says:

    SO GOOD!!!

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