Pecan Crusted Chicken Breast with Apple Browned Butter

1. Preheat oven to 350⁰ F.
2. Mix the gluten-free breadcrumbs with the chopped pecans.
3. Using a meat mallet or sauté pan, pound the chicken breasts to a 1/2-inch thickness.
4. Rub each piece of chicken with dijon mustard, then coat with breadcrumb/pecan mixture.
5. Place on a lightly oiled baking sheet and place in the oven until chicken has reached an internal temperature of 165⁰ F (about 10 minutes).

To make apple browned butter:

1. Peel and dice the apple. Add diced apples to a pan with the butter over low heat.
2. Cook until the butter has browned and the apples have softened.
3. Remove from heat and season with allspice, cinnamon, and salt.
4. Allow to cool to room temperature before serving.

To plate:

1. Spoon 4 oz of acorn squash puree onto the serving plate and drag.
2. Add 3 oz of coriander red quinoa next to 3 oz of sautéed arugula.
3. Place cooked chicken breast on top of quinoa, then 1 Tbsp of apple browned butter on top of the chicken.