Pecan Crusted Chicken with Apple Couscous

Have you ever had a recipe that you thought was OK, but didn't quite hit the mark? Have you ever thought of taking that recipe and pairing it up with something new to push it in a whole new direction?  That's what I did this last weekend and the results were outstanding. This recipe will be a repeat in our house, when at first it was just a snooze.

Even if you're scared of couscous, I would strongly recommend trying it out. You never know what the outcome will be - Cee LOVED his and gobbled it up like candy, but rice would work for this too if that's what you have on hand.

Pecan Crusted Chicken with Apple Couscous

• 1 lb. boneless, skinless chicken breast, trimmed and cut into strips
• 1 egg white
• 1/2 cup finely chopped pecans
• 1/2 cup crushed saltine or wheat crackers
• nutmeg
• 1 box whole wheat couscous
• 1 cup frozen apple juice concentrate, thawed, divided
• 2 tablespoon honey
• 2 tablespoons Honey Dijon mustard (I used French’s Brand with good results)
• 1 tsp corn starch

Prepare chicken coating by separating the egg white, adding a little bit of water and whisking it with a fork on a plate.  Crush/chop the crackers and nuts, mix together on another plate.  Dip chicken pieces into egg white wash, then into cracker/pecan mixture, then place in a lightly sprayed dish.  When all of the pieces are done, sprinkle them lightly with the nutmeg.  Bake in the oven at 350 degrees for about 20 minutes (longer if you are using thick or whole breasts rather than strips like me).


While the chicken bakes, place couscous in a small mixing bowl. Heat 1/3 cup of the apple concentrate and 2/3 cup water to boiling  then pour apple liquid into couscous. Stir and cover tightly with foil.

Whisk together remaining 2/3 cup apple concentrate, honey and mustard in a small sauce pan. Bring sauce to a boil, stirring constantly.  Once the sauce boils, reduce heat and add the corn starch. Allow sauce to thicken.  Serve chicken with couscous drizzling sauce over all.

Kim’s note:  Want something more? Add fresh spinach leaves to the couscous before it cooks. The warm liquid wilts them down perfectly and they are delicious! You could also try small apple chunks, raisins, craisins, and/or more pecans.

Happy Cooking!