Tonight's meal (after a few days away at a conference) was another new recipe for me to try out: pecan-crusted chicken breasts. This came from Virginia Willis, author of
Bon Appétit Ya'll and was
published in the Winston-Salem Journal back in April 2010. It was actually fairly straight-forward to put together but the results made me think I'd whipped up something fancy.
It did remind me just a bit of a pecan crusted chicken dish I used to get at a short-lived New Orleans-inspired restaurant on Glenwood Avenue south in Raleigh, walking distance from my old apartment there when I was teaching in Wake County. With a stupidly large baked potato and some fordhook lima beans, along with a garlic butter sauce, it was A-OK with me.
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