Honey Mustard Pecan-Crusted Chicken
Ingredients
The chicken
-
4
pieces
boneless skinless chicken breasts (6 - 7 oz each)
The coating
-
¾
cup
Fisher Pecans, finely chopped
-
⅔
cup
panko breadcrumbs
-
1¼
tsp
paprika
-
¾
tsp
garlic powder
-
to taste
salt and freshly ground black pepper
The glaze
-
2½
Tbsp
dijon mustard, divided
-
2½
Tbsp
mayonnaise, divided
-
2
Tbsp
honey, divided
Instructions
- Preheat the oven to 425°F and prepare a baking sheet with a wire rack.
- In a shallow dish, combine chopped pecans, panko breadcrumbs, paprika, garlic powder, and season with pepper.
- In a small bowl, mix 1 Tbsp of dijon mustard, 1 Tbsp of mayonnaise, and ½ Tbsp of honey.
- Pound the chicken to an even thickness, then dry with paper towels and brush with the honey mustard mixture, seasoning with salt.
- Coat the honey mustard side of the chicken in the pecan mixture, pressing to adhere.
- Brush the other side with honey mustard, season with salt, and coat in the pecan mixture.
- Place the coated chicken on the wire rack and repeat for all pieces, adding extra pecan mixture on top if desired.
- Bake for 20-25 minutes until the chicken is cooked through and registers 165°F.
- In a clean bowl, mix the remaining dijon mustard, mayonnaise, and honey, then drizzle over the chicken before serving.
Nutrition Facts (estimated)
Servings
4
Calories
462
Total fat
25g
Total carbohydrates
20g
Total protein
40g
Sodium
578mg
Cholesterol
112mg
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