I now pronounce you Mr. and Mrs. Pepper!

   Nommmmm...Another successful spur of the moment food experiment.... I seem to do better when I plan less and pretend to be confident.

  My palate is really so inexperienced y'all!  I honestly have no idea which spices are compatible.. is there eHarmony for spice??  I'd call those I'm comfortable with the Preschool Masala; onions, garlic, crushed red pepper, mustard, white pepper, salt, etc.  My next research project will have to be sampling more and learning what they do.  It's so fascinating!  Like they are some kind of culinary pixie dust that whip into a magical food potion, capable of one day giving this girl a big ol rock for my finger ("quickest way to a man's heart" and whatnot)... OK, OK (calm down DAH), this dish is pretty, sorry I didn't take a picture.. it's a romantic shade of pink and bright greens.  Busy ladies don't run on me now,  it's super easy!


Valentine's Day Pretty Chicken (you're gonna love my nuts!)
Serves 2.  (how many were you gonna cook for on V-day??) (Seriously.)
Raspberry Vinaigrette Salad Dressing
Pecans (whole)
2 Chicken Breasts
Spicy Brown Mustard
Honey
Salad Mix
Banana Pepper Rings
Salt, Pepper, Crushed Red Pepper

1. Marinate chicken in enough dressing to coat, I use a Ziploc bag and press out the air, for at least 20 minutes.
2. Put about a cup of pecans in another bag and smash them with the dressing bottle until they turn to small pieces.
3.  Add about a tablespoon of honey to the chicken bag, add the pecan pieces, and shake to coat.
4.  Place aluminum foil on a broiler pan and lay the chicken on it, turn the broiler to low.  Lightly salt and pepper. Drizzle lightly with the mustard and honey on one side.
5.  Broil chicken for about 6 minutes on each side (be sure to turn with tongs and not pierce the meat unless checking for doneness), for thicker pieces you may want to cover it with a small piece of foil and turn the broiler up to high for about 5 more minutes. 
6.  Plate salad mix and banana peppers.  Slice chicken and place on top.  Dress with more of the Raspberry Vinagriette.   Sprinkle with crushed red pepper.
7.  Nommm...

I served this with baked potatoes with a kinky mix of butter (I used Smart Balance) (BLASPHEMY!!!), kosher salt, pepper, garlic powder, and a sprinkling of paprika.  (I totally used the paprika for color but it added an awesome heat!)

Cheers!