Pecan-Breaded Chicken Breasts with Dijon Mustard Sauce

Page 81

Cuisine: North American | Course Type: Main Courses

(1 review)

Tags: gluten-free

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Great idea for coating without gluten. Delicious. A little tricky to get the coating to stay on. I recommend getting the chicken coated, and then refrigerating for at least an hour before cooking - stays on better that way.

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