Pecan Dijon ChickenThe “Chicken Breast Quest,” for me, is the continuous lookout for an easy, flavorful costume -- one that turns an average, dull chicken breast into a tasty meal. The “Pecan Dijon Chicken,” from, was easy to put together, and provided moist chicken, covered with a thick, tangy, sweet, and nutty sauce. Hooray!

I customized this recipe to make 4 servings, using 4 skinless, boneless chicken breast halves. I “lightly greased” my baking dish with Spectrum Organics organic all-vegetable shortening. After adding the prepared sauce to the baking dish, I cooked the chicken for another 25 minutes. This was simple and the cleanup was too. The final dish lacked visual appeal -- notice the dull, neutral color -- but my family enjoyed all the great taste.

I also made the “Skillet-Roasted Carrots and Parsnips,” from, as a great side dish. These sweet, roasted vegetables were very easy to eat. The diagonal, 1/2-inch cut was a perfect chop for mouth size. I halved this recipe, in order to use 3/4 lb. of carrots and 3/4 lb. of parsnips. After cooking in the oil and adding the water mixture, I cooked the vegetables for another 12 minutes. The final texture was perfect. I added 1/2 tsp. salt and 1/4 tsp. black pepper to this dish.

RECIPES: a successful meal to be proud of, without requiring too much of your energy
PREP TIMES: pull this meal together within an hour
TASTES: moist chicken is tangy (mustard), sweet (honey), and nutty (pecans); carrots and parsnips simply sing their classic song

Next time, I want to try “The Humble Shepherd,” from, where ground turkey will take the starring role. Come back to my site on Monday, June 1, to see what happens.