Pecan & Walnut-Crusted Chicken

Name: Pecan & Walnut-Crusted Chicken with BBQ-Spiced Sweet Potato, Brussels Sprouts & Apple
Yield: 2 servings
Cuisine: American
Ingredients: 1/2 oz Pecans; 1/2 oz Walnuts; 8 oz Brussels Sprouts; 1 Potato; 1 1/2 oz Honey; 1 unit Apple; 1 tbsp Sweet and Smoky BBQ Seasoning; 10 oz Chicken Cutlets; 1 tbsp Cooking Oil, tbsp; tsp Salt, tsp; tsp Black Pepper, tsp

with BBQ-Spiced Sweet Potato, Brussels Sprouts & Apple

By Recipe0 System

We go nuts for just about any crispy chicken. But tonight’s nut-lovers paradise really shoots the top, featuring not one but TWO types of nuts that come together in the ultimate crunchy topping: we’re talking pecans and walnuts. To round off this Thanksgiving-inspired meal, our chef’s added a side of roasted Brussels Sprouts, sweet potato, and apple. Now that’s a meal to get nutty about.

American

Main Course

Difficulty: medium
Rating: No ratings yet

Start Cooking

Ingredients

Servings

1/2 oz Pecans
1/2 oz Walnuts
8 oz Brussels Sprouts
1 Potato
1 1/2 oz Honey
1 unit Apple
1 tbsp Sweet and Smoky BBQ Seasoning
10 oz Chicken Cutlets
1 tbsp Cooking Oil, tbsp
tsp Salt, tsp
tsp Black Pepper, tsp

View Shopping List

Rate this recipe

Original Source

www.hellofresh.com

Instructions

4 steps

1

Adjust racks to top and middle positions (top, bottom, and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce.

Trim and halve Brussels sprouts lengthwise (quarter any larger ones if necessary). Dice sweet potato into ½-inch pieces. Halve, core, and dice apple into ½-inch pieces. Finely chop pecans and walnuts (or crush in their bags with a heavy-bottomed pan or rolling pin).
2

Toss Brussels sprouts on one side of a baking sheet with a drizzle of oil, salt, and pepper.

Toss sweet potato and apple on empty side with a drizzle of oil, half the BBQ Seasoning (you’ll use the rest in the next step), salt, and pepper. (For 4 servings, use one sheet for Brussels sprouts and a second sheet for sweet potatoes and apples.)

Roast on top rack until golden brown and tender, 20-25 minutes. (For 4, roast Brussels sprouts on top rack; roast sweet potatoes and apples on bottom rack.)
3

Meanwhile, in a small bowl, combine pecans, walnuts, a drizzle of oil, and a pinch of salt and pepper.

Pat chicken* dry with paper towels; season all over with remaining BBQ Seasoning, salt, and pepper. Place on a second baking sheet (use a third sheet for 4 servings). Evenly spread half the Honey Dijon Dressing (save the rest for serving) onto tops of chicken. Mound with nut topping, pressing to adhere (no need to coat the undersides).

Bake on middle rack until golden and cooked through, 15-18 minutes.
4

Divide chicken and roasted veggies and apple between plates. Serve with remaining Honey Dijon Dressing on the side for dipping.

From the same drawer

Related Recipes

Buffalo Chicken Mozzarella Melts

medium

Smothered Pepper Jack Burgers

medium

Honey-Butter BBQ Pork Chops

medium

Vegan One-Pan BBQ Bean & Coleslaw Wraps

medium

Comments (0)

No comments yet. Be the first to comment!

Shopping List

Your list is empty

Add recipes to your shopping list to see ingredients here.