For the Chicken:
4 boneless, skinless chicken breasts
½ cup finely chopped pecans
½ cup panko breadcrumbs
1 tbsp fresh rosemary (or 1 tsp dried)
½ tsp salt
¼ tsp black pepper
2 tbsp Dijon mustard
2 tbsp olive oil
For the Blueberry Sauce:
1 cup fresh or frozen blueberries
2 tbsp balsamic vinegar
1 tbsp honey
½ tsp lemon zest
1 tbsp water
Pinch of salt
Preheat oven to 375°F (190°C). Line a baking sheet with parchment or foil.
In a shallow bowl, combine chopped pecans, panko, rosemary, salt, and pepper.
Pat chicken breasts dry. Brush each with Dijon mustard, then press into the pecan mixture to coat both sides.
Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken for 2 minutes per side until golden. Transfer to the oven and bake for 15–20 minutes, or until the internal temp reaches 165°F.
While chicken bakes, combine blueberries, balsamic vinegar, honey, lemon zest, water, and a pinch of salt in a small saucepan. Simmer for 8–10 minutes, stirring occasionally, until sauce thickens slightly and blueberries begin to burst.
Plate the pecan-crusted chicken and drizzle with warm blueberry balsamic sauce. Garnish with extra pecans or fresh herbs if desired.
