Pecan Crusted Chicken
Ingredients
The chicken
-
2
large
eggs
-
1
cup
pecan halves
-
½
cup
Panko bread crumbs
-
1
teaspoon
dried basil
-
½
teaspoon
kosher salt
-
¼
teaspoon
coarse black pepper
-
4
small
boneless, skinless chicken breasts (about 6 ounces each)
-
2
tablespoons
extra virgin olive oil
The sauce
-
1
cup
nonfat plain Greek yogurt
-
2
tablespoons
Dijon mustard
-
1½
tablespoons
grainy brown mustard or additional Dijon
-
1
tablespoon
honey (plus additional to taste)
-
¼
teaspoon
kosher salt
-
a pinch
cayenne pepper
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Beat the eggs in a shallow bowl and set aside.
- Pulse the pecans in a food processor until fine crumbs form, then transfer to a ziptop bag.
- Add the Panko, basil, salt, and pepper to the bag and shake to combine.
- Pound the chicken breasts to an even thickness and dip each in the egg wash, then coat with the pecan mixture.
- Place the coated chicken on the baking sheet and drizzle with olive oil.
- Bake for 15 to 20 minutes until the chicken reaches 160-165°F.
- While the chicken bakes, mix the sauce ingredients in a small bowl.
- Serve the chicken hot with the honey mustard dipping sauce.
Nutrition Facts (estimated)
Servings
4
Calories
489
Total fat
32g
Total carbohydrates
9g
Total protein
42g
Sodium
20mg
Cholesterol
191mg
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