PECAN-ENCRUSTED CHICKEN WITH PEACH-APPLE RELISH

4 single boneless, skinless chicken breasts

2 cups chopped pecans

3/4 cup fine bread crumbs

1/2 cup mayonnaise

For the relish:

1 small red onion

2 cloves garlic

1 small sweet red bell pepper

1 teaspoon fresh thyme

1 tablespoon mustard seed

1/4 cup apple cider vinegar

2 cups chopped peaches

1 cup chopped apples

1/2 cup chicken stock or broth

Preheat oven to 350 degrees. Mix pecans and bread crumbs, season with salt and pepper. Spread the mayonnaise on both sides of chicken until fully coated. Press nut mixture on the chicken breasts.

Grease an appropriate baking dish or sheet pan and bake chicken at 350 degrees for about 20 to 30 minutes, depending on size.

For the relish, sauté onion, garlic and red pepper until soft, then add thyme and mustard seed and sauté for 2 to 3 minutes. Deglaze with cider vinegar and reduce (simmer until liquid is half gone). Add apples, peaches and chicken broth. Simmer and stir until applesauce-like. Serve with chicken.

Serves 4.

— Recipe from Cory’s Kitchen and chef Steve Cory