Pecan Crusted Chicken with Cranberry Rice

We had extra pecans and fresh cranberries from our holiday cooking, so I gladly took the leftovers to create a new dish. I loved the rice because it turned out pink :)

Pecan Crusted Chicken
1 1/2 cups pecans, toasted
1 cup baking mix (like Bisquick)
1/2 cup flour
Salt and pepper to taste
1 egg
2 tablespoons milk
6 boneless, skinless chicken breasts

Preheat oven to 425 degrees. Pulse pecans in food processor, then combine with remaining dry ingredients and place in a shallow dish. Whisk together egg and milk and place in a shallow dish. Dunk chicken breasts in egg then dredge in pecan mixture and place on a baking dish. Bake 50 to 60 minutes until juices run clear. Serve with honey mustard or barbecue sauce.

Cranberry Rice

1 1/2 cups rice, prepared
1 cup fresh cranberries
1/2 cup orange juice
1 tablespoon balsamic vinegar
1 tablespoon dijon mustard
Salt and pepper to taste
1/2 cup chopped celery
1/2 cup dried cranberries

Heat cranberries and orange juice in a saucepan until reduced. Stir in vinegar, mustard and salt and pepper, then cool. Stir into prepared rice with celery and dried cranberries and serve.

Orange Broccoli

4 cups broccoli
1 orange
Salt and pepper to taste

Steam broccoli, then toss with zest and juice of one orange and salt and pepper.