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Glaze: Honey-Pecan Glaze




Source of Recipe


From The Cook's Illustrated Complete Book of Poultry


Recipe Introduction


By the Editors of Cook's Illustrated Magazine (Clarkson Potter; August, 1999) A few simple pantry staples become a quick glaze for broiled chicken. Maple syrup may substitute for honey and walnuts or almonds may be used in place of pecans, depending on what you have on hand. Makes enough to coat 8 pieces of chicken.


List of Ingredients




2 tablespoons honey
4 tablespoons Dijon mustard
1/2 cup pecan pieces, finely chopped
Salt and pepper


Recipe



Combine the honey, mustard, nuts, and salt and pepper to taste (use salt sparingly if chicken was brined) in a small bowl.