Simple and delicious recipe that works well using chicken thighs or try it with fresh salmon! I used fresh chicken thighs above and paired the meal with a light tasty Pinot Noir.
1/4 cup honey mustard or any mustard (other than dry powdered)
1/4 cup honey
4-6 boneless skinless chicken thighs or 2 portions of fresh salmon
salt and pepper
Arrange chicken thighs or salmon in a small casserole dish or glass pie plate. Pat the chicken or salmon dry and salt both sides of the raw fish or chicken. Add mustard and honey to the casserole dish and coat both sides of the chicken or fish. Top with diced pecans. Bake in convection oven at 350 degrees until the food is cooked through to 165 degrees internal temperature (approximately 4o minutes), fish approximately 16 -20 minutes. Fish is fully cooked when it is firm and resists mild/moderate pressure with your index finger and the center of the fish is opaque rather than dark pink and shiny.
Note: Add a sprinkle of parmesan cheese in addition to the deced pecans if you like prior to baking. This dish can also be prepared in a skillet on the stove or the grill.
Linda Mueller made this dish substituting salmon