Pueblo Coffee & Cacao Pecan Crusted Chicken

Pecan Crusted Chicken Breast with Maple Kale Salad & Yam Fries

Ingredients

• 4 Boneless Skinless Chicken Breasts

• 1 Cup Spicy Maple Pecans

• 1/2 Cup Bread Crumbs

• 1/2 Tbsp Ground Coffee

• 1/2 Tsp Salt

• 1/4 Cup Maple Syrup

• 1 Tbsp Olive Oil

• 1/2 Tbsp Pueblo Coffee & Cacao Hot Sauce

• Cooking Spray

Yam Fries

• 1 Yam

• 2 Tsp Seasoning Salt

• 1 Tbsp Olive Oil

• 2 Tbsp Mayo

• 1 Tbsp Pueblo Coffee & Cacao Hot Sauce

• 1 Tsp Paprika

• 1 Tsp Salt

• 1 Tsp Ground Pepper

Maple Kale Salad

• 4 Cups Ripped Kale

• 1/4 Cup Crumbled Feta

• 1/4 Cup Pomegranate Seeds

• 1/2 Cup Diced Cucumber

• 1/4 Red Onion Sliced Red Onion

• Top with Pumpkin Seeds, Cranberries, Spicy Maple Brown Sugar Pecans

Dressing

• 1/2 Cup Maple Syrup

• 1/4 Cup Balsamic Vinegar

• 2 Tbsp Olive Oil

• Pinch of Salt

Instructions

Total Cook & Prep Time: if pecans are made in advance 45 minutes, if not 1 hr 20 minutes

Makes Appx: 4 Servings (easily cut in half for 2 servings)

1. Refer to step one to make the spicy pecans. Once removed from the oven completely, increase the heat to 400 F.

2. Use a food Processor or fine chopper to crush pecans into fine coating, add bread crumbs, ground coffee beans, and salt to the processor to combine. Pour into a shallow dish.

3. In a separate bowl whisk together maple syrup, Pueblo Coffee & Cacao hot sauce, and olive oil.

4. Prepare a lined baking sheet and set beside your wet and dry coating bowls.

5. Individually submerge each chicken breast in the wet bowl, and then press into the dry coating bowl and shake to cover. Place each breast on the baking sheet.

6. Spray the top of the crusted breasts with cooking spray and place in the oven for 10-12 minutes, flipping at halfway.

7. Reduce oven heat to 350 F and allow to cook for an additional 20-25 minutes or until internal temperature of the chicken reaches 165 F.

8. While the chicken is cooking, slice yams into long rectangular fry shapes, and toss in a bowl of olive oil and sea salt.

9. Line a separate baking sheet and spread out yam fries.

10. Add the yam fries to the oven and cook for about 30-35 minutes (I added to the oven once I reduced the temp to 350 F).

11. While chicken and yam fries are cooking prepare the salad.

12. Rip up 4 cups of kale and add to a large mixing bowl

13. Dice cucumber, onions, and remove pomegranate seeds from their outer skin and add to the bowl of kale (you can also buy these pre-removed to save time, I like to cut my pomegranate in half and soak in water about 20 minutes before I’m ready to remove the seeds to help loosen them).

14. Crumble feta into the salad along with pumpkin seeds, cranberries, and spicy pecans.

15. In a blender, or using an immersion blender, mix the maple syrup, balsamic, and olive oil together, add salt to taste.

16. Remove chicken breast from the oven and the yams.

17. While the cool, mix together the spicy mayo ingredients for the yam fries.

18. Plate salad with dressing, yam fries, and slice chicken breast.

19. I topped everything with a little bit of the maple balsamic dressing and spicy mayo.

20. ENJOYYY THE SPICY FEAST. It’s like chicken strips and fries, but make it fancy.