Pecan Crusted Chicken and Winter Roast Vegetables

As I browsed my twitter feed last week, I came across a tweet that stated this: “I want to make every recipe on this site: @Fifteenspatulas.” Bold statement, eh? Well, of course I had to click on the link after that! (and I suggest you do, too!)

I was directed to Fifteen Spatulas’s food blog – a clean website full of beautiful photos of food (yes, I said it, food is beautiful). I was nothing short of surprised as to why someone tweeted about wanting to make every recipe; they all look a-maz-ing!

I browsed recipe after recipe and eventually scrolled over a photo of saucy, breaded chicken with brussel sprouts. Pecan and Cornmeal Crusted Chicken with Honey Mustard Sauce. SOLD! I knew what I was making for Saturday night dinner =)

The chicken so easy to prepare, which I’m a huge fan of, and I had all of the ingredients on hand, which was also nice. It came out tasting so yummy and full of flavor! As it was cooking, I was afraid the cornmeal was to be too dry, so I poured the honey mustard sauce over the chicken about 5 minutes before it was done cooking. That helped the cornmeal moisten up a bit and the sauce to heat up right on the chicken.

I roasted up some winter veggies (butternut squash, parsnips, yams, and carrots) because I was craving them after watching Barefoot Contessa make them on her show the other day. They were so simple and went wonderfully with the flavors of the chicken. I also whipped up some muffins.

So Chris and I enjoyed a homemade meal of pecan crusted chicken, roasted winter vegetables, cheese and zucchini muffins, and a bottle of wine. I can’t wait to try more recipes from Fifteen Spatulas!