Honey Mustard Pecan Chicken Recipe
One of the best ways to keep the chicken juicy is by locking it in with a crunchy crust. Here in this recipe pecan takes that responsibility to keep the juices intact and chicken tender; and it is worth using your favorite honey mustard dip in here as it makes the chicken more flavorful. Some healthy side dishes to accompany it and it will become an incredible dinner.
Preparation time: 15 minutes
Cooking time: 30 minutes
4 boneless and skinless chicken breasts
¾ cup finely chopped pecans
½ cup panko bread crumbs
Salt to taste
4 tablespoons Dijon mustard
3 tablespoons honey
3 tablespoons melted butter
½ teaspoon crushed red pepper flakes
½ teaspoon freshly ground black pepper
Preheat the oven to 350 degrees F. Line a baking sheet with foil and coat with cooking spray.
Rinse the chicken under running water; dry off excess with paper towels.
Cover chicken breasts in a twofold plastic wrap or wax paper; flatten them to ½ inch thickness by pounding them with the flat side of a meat mallet. Repeat the process for all pieces. Sprinkle ½ teaspoon black pepper and salt evenly over 4 breasts.
In a shallow bowl add 4 tablespoons of Dijon mustard with 3 tablespoons of honey, 3 tablespoons of melted butter; whisk until smooth.
Add ¾ cup finely chopped pecan to a shallow bowl along with ½ cup panko bread crumbs, ½ teaspoon crushed red pepper flakes; combine all the ingredients well.
Working with one at a time, dip chicken breasts in honey mustard mixture; let excess drip off the chicken;
Now dredge both sides of the piece in finely chopped pecans. Lightly press the mixture into it using back side of a wooden spatula and make sure to coat on all sides; repeat the process for remaining breasts.
Arrange chicken breasts on the prepared baking sheet; bake at 350 degrees F for 25-30 minutes until chicken cooks through.
Take the tray out when it’s done. Transfer to a serving platter; garnish with thinly sliced fresh parsley leaves if you like. Serve hot with sautéed vegetables accompanied by your favorite dipping sauce. Honey mustard sauce goes well with this dish; make it with an extra batch of sauce ingredients.
Notes & Tips:
Any part of the chicken can be used in this recipe.
For a variation use finely chopped almonds or walnuts instead of pecans.
You may use chicken cutlets or tenders for this recipe.
If pecan mixture doesn’t stick to the chicken, use food processor to smooth it out a bit.
Normal bread crumbs can be used as a substitute for the Panko.
Baking time varies according to the thickness of the chicken.