Here is a simple weeknight recipe using pecans and chicken. Use whatever mustard you have on hand – grainy, Dijon or tarragon-flavored.
4 large skinless, boneless chicken breasts (about 1 1/4 pounds)
1/2 cup of soymilk or rice-milk
1/4 cup prepared mustard of your choice
1 1/2 cups finely chopped Georgia pecans Seasoning salt and pepper to taste
Rinse chicken breasts and pat dry. Cut into serving-size pieces. Combine soymilk or rice-milk and mustard in a bowl. Add chicken pieces and turn to coat well. Let marinate for about 10 minutes. Preheat oven to 375 degrees. Place pecans on a plate or shallow bowl. Remove chicken pieces from soymilk or rice-milk mixture and shake off excess. Dredge on all sides in pecans and place pieces on baking sheet. Season with seasoning salt and pepper. Bake about 30 minutes, or until browned and chicken tests done.