Tasty Thursday Dinner

So when we arrived home on Monday, I made a menu for the week, mainly so I would have an idea of what to buy for the week at the grocery store. I must say that already having an idea of what we are going to eat for dinner has made life much easier, this will be extremely handy when I start back to work in August. Anyway tonight's menu included a new recipe that I was given at a recipe shower. So here's a shout out to Ms. Kaye for her awesome chicken dish. Because we enjoyed this dish so much I thought, why not share with others (I mean who wouldn't enjoy a new way to cook chicken right?) So here is the recipe for Pecan Crusted Chicken

1/4 cup soy sauce
2 Tablespoons rice wine vinegar
3 cloves garlic, pressed
1 green onion, thinly sliced
1 tablespoon honey
1 tsp minced fresh gingeroot
4 (4 oz) boneless skinless chicken breast halves
1/2 cups bread crumbs
1/4 cup chopped unsalted pecans
1/4 tsp paprika
1/4 tsp black pepper

In a large zipper topped plastic bag, combine first 6 ingredients (soy throught gingeroot); add chicken, seal bag and turn to coat. Refrigerate for up to 4 hours. Preheat oven to 350. In another large zipper topped plastic bag, combine bread crumbs, pecans, paprika, and pepper. Drain chicken and discard marinade; add chicken to crumb mixture, one piece at a time, sealing the bag and shaking to coat. Place chicken in a baking dish coated with cooking spray; bake for 25 to 30 minutes or until chicken is cooked through and juices run clear.

This dish didn't take a lot of prep work and was so tender and just made your mouth sing because of all the flavor. Now I paired this with some steamed broccoli (because we have so much leftover from the wedding reception) oranged glazed carrots, brown rice, and a piece of homemade buttermilk bread. It was a beautiful plateful of food (for which I apologize for not taking a picture) and oh so tasty. With that being said, I must finish cleaning the dishes before relaxing for the evening. Enjoy!